Paul Newman Cake

Serving: 12-15 Preparation Time: 20 minutes, Cooking Time: 30 minutes

INGREDIENTS:

• 1 box of German Chocolate Cake Mix (along with the ingredients listed on the back of the box)
• 2 teaspoons of vanilla extract
• 1 teaspoon of cornstarch
• 17 ounces of Mrs. Richardson’s Butterscotch Caramel Ice Cream Topping (divided)
• 1/2 can (7 ounces) of sweetened condensed milk
• 12 ounces of Cool Whip (thawed)
• 3 Heath bars (chopped)

PREPARATION:

1. Preheat the oven to 350°F (or follow the temperature indicated on the cake box instructions).
2. In a large bowl, combine the ingredients for the cake mix along with the vanilla extract and cornstarch. Follow the baking instructions provided on the cake mix box for a 9×13 baking pan.
3. Once the cake is baked, poke holes into the top using the end of a wooden spoon or a large meat fork.
4. In a small bowl, mix about 3/4 of the ice cream topping (reserve the remaining 1/4 for later) with the sweetened condensed milk until well combined.
5. Pour the mixture over the top of the cake, ensuring it covers the entire surface. Then, spread the Cool Whip over the top.
6. Sprinkle the chopped Heath bars over the Cool Whip and drizzle with the reserved ice cream topping.
7. Chill the cake until ready to serve. Enjoy this delicious treat!