Paul Newman Cake


  • 1 box German Chocolate Cake Mix (plus ingredients on the back of the box)
  • 17 ounces Mrs. Richardson’s Butterscotch Caramel Ice Cream Topping (divided)
  • 7 ounces sweetened condensed milk (about ½ a can)
  • 12 ounces Cool Whip (thawed)
  • 3 Heath bars (chopped)


  • Bake the cake 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.
  • Reserve about ¼ cup of ice cream topping for drizzling on top of the cake.
  • In a small bowl, combine the remaining ice cream topping with the sweetened condensed milk. Mix well.
  • Pour this mixture over the top of the cake, spreading if necessary to cover the whole cake.
  • Spread the Cool Whip over top the cake.
  • Sprinkle with chopped Heath bars and drizzle with the remaining ice cream topping.
  • Chill until serving.

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