Ingredients
1 box (15.25 oz) chocolate cake mix (such as devil’s food or chocolate fudge)
1 cup water
1/2 cup unsweetened applesauce (replaces the oil/eggs to cut calories and points)
1 can (14 oz) fat-free sweetened condensed milk
1/2 cup sugar-free caramel ice cream syrup
1 tub (8 oz) lite or sugar-free whipped topping (like Cool Whip), thawed
4-5 bars fun-size Heath or Skor candy bars, crushed (or 1/2 cup chopped Heath bits)
Instructions
1. Preheat & Prepare: Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking pan with non-stick cooking spray.
2. Bake Cake: In a large bowl, combine the chocolate cake mix, 1 cup of water, and 1/2 cup of unsweetened applesauce. Stir until well combined. Pour into the prepared pan and bake according to package directions (about 25–30 minutes) or until a toothpick inserted in the center comes out clean.
3. Poke Holes: Remove the cake from the oven while still warm. Using the handle of a wooden spoon or a straw, poke holes evenly all over the top of the cake.
4. Pour Filling: Slowly pour the fat-free sweetened condensed milk evenly over the cake, allowing it to soak into the holes. Follow with the sugar-free caramel syrup.
5. Cool & Layer: Let the cake cool completely in the pan at room temperature.
6. Top & Chill: Spread the thawed whipped topping evenly over the cooled cake. Sprinkle the crushed Heath candy bits over the top. Cover and refrigerate for at least 2–3 hours before slicing and serving.
Nutrition Facts (Per Serving / 24 Slices)
Calories: ~150 kcal
WW Points: ~5–6 SmartPoints per slice
Health Benefits
Applesauce Swap: Replacing eggs and oil with unsweetened applesauce slashes fat and calorie content while keeping the cake incredibly rich and moist.
Low-Fat Indulgence: Utilizes fat-free condensed milk and light whipped topping to deliver full flavor with significantly lower saturated fat.
Portion-Friendly: Easy to cut into individual, point-friendly servings that satisfy serious chocolate and caramel cravings.