Paul Newman Cake Recipes

Steps:

• Preheat the oven to 350°F.
• Make sure a 10" x 4" tube pan is clean, dry and free of grease.
• Grate the chocolate bars on the fine holes of a cheese grater, NOT a teeny-holed citrus grater.
• (Make sure you do find orange-flavored dark chocolate-- it is not very difficult to find, and absolutely essential to the recipe).
• Separate the eggs, and let the egg whites come to room temperature; about 15 minutes.
• Sift 1 cup of flour, 1/4 cup of the sugar, and the salt onto a piece of waxed paper.
• Sift them together a total of three times.
• Beat the egg whites until frothy.
• Add the lemon juice and continue beating.
• Sprinkle the remaining cup of sugar, 1/4 cup at a time, over the egg whites and continue beating at medium speed until the egg whites are glossy and form soft peaks that bend over at the top.
• Do not overheat, or the egg whites will lose their volume.
• Sift 1/4 cup of the dry ingredients over the egg whites and fold.
• Gently stir in the vanilla extract and orange rind.
• Alternately fold in the chocolate and remaining dry ingredients, working in small batches, until just incorporated.
• Pour the batter into the tube pan and bake for 45 minutes, until the top is lightly browned.
• A knife inserted in the center of the cake should come out clean.
• Remove from the oven and invert the pan.
• Allow the cake to cool for 30 to 45 minutes.
• Run a knife around the edges of the pan and tube to loosen the cake.
• You can serve this as is, or with a little whipped cream, or ice cream-- whatever your heart desires.
• Enjoy!

Steps:

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

Steps:

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