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Paul Newman Cake

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“This is an old cake recipe from 20-30 years ago or so that made the rounds for a long time. I didnt see it posted so thought I would share it for the newer cooks who may have never had it before. I very moist cake which I have always enjoyed.”

Ingredients Nutrition

  • 1 (18 1/4 ounce) box German chocolate cake mix
  • 1 14 cups water (or amount required by your box mix)
  • 13 cup oil (or amount required by your box mix)
  • 3 eggs (or amount required by your box mix)
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (16 ounce) jar butterscotch caramel sauce
  • 1 (12 ounce) container Cool Whip
  • 4 (1 1/2 ounce) Heath candy bars, crushed


  1. Bake cake as directed by cake mix in 9 x 13 inch pan.
  2. While cake is still hot, poke holes with handle of wooden spoon (all the way to the bottom).
  3. Pour milk over the top and let soak in for a few minutes.
  4. Then pour butterscotch-caramel topping over the cake.
  5. Let cool completely.
  6. Spread Cool Whip over cake and sprinkle crushed Heath bars over Cool Whip.

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