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    You are in: Home / Recipes / Paul Newman Cake Recipe
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    Paul Newman Cake

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Chef #1467579's Note:

    German Chocolate, Caramel, and Whipped Cream

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 (18 1/4 ounce) box German chocolate cake mix
    • 3 eggs (or as called for by your cake mix)
    • 1/3 cup oil (or as called for by your cake mix)
    • 1 1/3 cups water (or as called for by your cake mix)
    • 1 (14 ounce) can Eagle Brand Condensed Milk
    • 1 (8 ounce) jar caramel ice cream topping
    • 4 Skor candy bars (Frozen)
    • 1 large Cool Whip (12 ounces)

    Directions:

    1. 1
      Bake cake as directed on box in 9x13 baking dish.
    2. 2
      While still hot, use end of wooden spoon to poke many holes in cake.
    3. 3
      Pour cream and caramel on top of hot cake.
    4. 4
      Chill cake until really cold.
    5. 5
      Break Skor® candy bars til crumbled.
    6. 6
      Cover entire cake with Cool Whip®.
    7. 7
      Sprinkle crumbled Skor® candy bars over whipped cream.
    8. 8
      Cover until ready to serve. Keep refrigerated.
    9. 9
      Serve cold.

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    Ratings & Reviews:

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    Nutritional Facts for Paul Newman Cake

    Serving Size: 1 (234 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 955.1
     
    Calories from Fat 335
    35%
    Total Fat 37.3 g
    57%
    Saturated Fat 13.8 g
    69%
    Cholesterol 143.8 mg
    47%
    Sodium 901.6 mg
    37%
    Total Carbohydrate 149.9 g
    49%
    Dietary Fiber 3.7 g
    14%
    Sugars 96.7 g
    387%
    Protein 13.5 g
    27%

    The following items or measurements are not included:

    Cool Whip

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