Paul Newman’s Chocolate Cake


1 pkg dark choc or yellow cake mix
7 oz can sweetened condensed milk
16 oz jar butterscotch ice cream topping
8 oz cool whip
3 1.4 oz heath candy bars, crushed in the wrappers

How to prepare

Prepare cake for 9 x 13 pan and bake and completely cool. Using lg blunt end of a chop stick, poke holes all over cake and pour the condensed milk over cake. Then spread over the caramel topping and spread evenly with the Cool Whip. For the layers, use whipped topping to frost entire cake and not in between layers. Sprinkle top of each layer with the crushed candy bars plus reserved some extra to sprinkle over the whipped topping. Chill cake for several hours before slicing. This is an extremely moist cake from all that milk and caramel

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