Paul Newman Cake

Name: Paul Newman Cake
Prep time: 20 min
Cook time: 30 min
Ingredients: 1 box German Chocolate Cake Mix (plus ingredients on the back of the box); 2 teaspoons vanilla extract; 1 teaspoon cornstarch; 17 ounces Mrs. Richardson’s Butterscotch Caramel Ice Cream Topping (divided); 1/2 can (7 ounces) sweetened condensed milk; 12 ounces Cool Whip (thawed); 3 Heath bars (chopped)

4.5

(22)

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Prep Time: 20 minutes

Cook Time: 30 minutes

Servings: 13.5

Cost: $1.29 /serving

cake chocolate cake heath bar

Ingredients

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1 box German Chocolate Cake Mix (plus ingredients on the back of the box)2 teaspoons vanilla extract1 teaspoon cornstarch17 ounces Mrs. Richardson’s Butterscotch Caramel Ice Cream Topping (divided)1/2 can (7 ounces) sweetened condensed milk12 ounces Cool Whip (thawed)3 Heath bars (chopped)

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Instructions

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Step 1

Preheat oven to 350 (or whatever temp it says on the cake box)

Step 2

In a large bowl, combine all the ingredients for the cake plus vanilla extract and cornstarch. Bake according to package directions in a 9×13 baking pan.

Step 3

Poke holes into the top of the cake using the end of a wooden spoon or a large meat fork.

Step 4

In a small bowl, combine about 3/4 of the ice cream topping (save the other 1/4 for later) with sweetened condensed milk. Mix well.

Step 5

Pour over the top of the cake, spreading if necessary to cover the whole cake. Then, spread Cool Whip on top.

Step 6

Sprinkle with chopped Heath bars and drizzle with remaining ice cream topping. Chill until serving.