Paul Newman Cake
If you’re looking for a super simple cake recipe, I’ve got you covered. Not only does this cake come together in a snap, but it’s seriously decadent and seriously delicious. Things are made easy by starting with a box cake mix. The real magic comes in after the cake is baked.
Once the cake cools, you’ll poke holes all over the top and pour a mixture of butterscotch topping and sweetened condensed milk over the cake. The sauce will sink down into the cake, making it dense and so tasty! And don’t even get me started on the Heath bar topping…
What did I tell you? So simple and absolutely dripping with sweetness. If you’re a fan of Heath bars, you’ll definitely want to try this recipe out.
For this recipe, preheat the oven to 350. 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.
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)
PREPARATION
- Preheat oven to 350 (or whatever temp it says on the cake box)
- 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.
- Poke holes into the top of the cake using the end of a wooden spoon or a large meat fork.
- 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.
- Pour over the top of the cake, spreading if necessary to cover the whole cake. Then, spread Cool Whip on top.
- Sprinkle with chopped Heath bars and drizzle with remaining ice cream topping. Chill until serving.
