15 ounce devil's food cake mix gluten-free such as Betty Crocker
7 tablespoons butter melted
8 ounces caramel candies soft
1 large egg white lightly beaten
2 tablespoons milk fat-free
1 teaspoon flour gluten-free red all-purpose such as Bob's Mill
0.5 cup chocolate baking chips
0.5 cup condensed milk fat-free sweetened not evaporated milk
Equipment
bowl
frying pan
oven
whisk
wire rack
baking pan
microwave
Directions
Preheat oven to 35
Combine fat-free milk and candies in a bowl. Microwave at HIGH 1 1/2 to 2 minutes or until caramels melt and mixture is smooth, stirring with a whisk after every minute. Set aside.
Combine sweetened condensed milk, cake mix, butter, and egg white in a bowl; stir well (batter will be very stiff). Coat bottom only of a 13 x 9inch metal baking pan with cooking spray; dust lightly with flour. Press two-thirds of batter into prepared pan using floured hands; pat evenly (layer will be thin).
Bake at 350 for 10 minutes.
Remove from oven; sprinkle with chocolate chips.
Drizzle caramel mixture over chips; carefully drop remaining batter by spoonfuls over caramel mixture.
Bake at 350 for 25 minutes or until done. Cool completely in pan on a wire rack.
