Paul Neumans Chocolate Cake Recipe

How to make it

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• Prepare cake for 9 x 13 pan and bake and completely cool.
• If using mix follow pkg directions.
• Or prepare your favorite scratch yellow, butter or chocolate cake recipe.
• I place the batter into 2, 9 or 10 inch round cake pans since I vary the recipe for a layer cake and not a 9 x 13 pan kind.
• When completely cool:
• Using large blunt end of a chop stick, poke holes all over cake and pour the condensed milk over cake ( 1 can was just to much for the layer cake and 1/2 can was sufficient) .
• But try the entire jar if you wish for the 9 x 13 pan.
• Then spread over the caramel topping ( used whole jar ) and spread evely with the coolwhip.
• For the layers, use whipped topping to frost entire cake and not in between layers.
• Sprinkle top of cake with the crushed candy ( helps to chill bars first then crush ).
• I sprinkled top of each layer with the crushed candy bars plus reserved some extra to sprinkle over the whipped topping.
• Chill cake for several hours ( I prepared mine a day ahead ) before slicing.
• This is an extremely moist cake from all that milk and caramel. I also used some chocolate jimmies to decorate the cake.
• If you love chocolate this is probably one of the most delicious cakes to try.
• It also came out extremely delicious with the yellow or butter cake recipes. But the chocolate is extra special.
• Note: with layer cake:
• Some of the caramel will ooze out of the layers as you spread it on layers and this is just fine.
• It adds to the attractiveness of the cake.
• Work quickly to frost and cover the entire cake with the whipped topping and throw on jimmies and crushed heath bars all over the cake including sides.
• Then immediately chill to set the caramel etc.
• The cake tastes best when allowed to chill over night.