This was my kids' first week of summer break from school. And what a week it's been. There was little sleeping in or lounging around, however, we did make it to the pool twice. That was a nice bonus. Being run off due to thunder and lightening only one hour after arriving at the pool, has not been so great, though. Ah, love those summer "pop up storms" that we have so often in central Ohio.
As a community outreach, the church we belong to puts on a neighborhood Vacation Bible School at a nearby playground. Yours truly was in charge of keeping all the little ones' tummies full with snacks. A short order cook of sorts. There's nothing like fish crackers and fruit kabobs to tame the hungry mobs of children I had staring at me morning after morning.
My kids had a few evening ball games, Evan entertained a friend one afternoon, Jenna gave her 4-H demonstration at competition and my husband managed to injure each of his legs on two separate occasions playing in our church softball league. Way to sacrifice your body!
When life gets busy, and you find yourself in need to take a dessert to a potluck, the office, a cookout...Whatever...this recipe is one you should have in your repertoire of quick and easy desserts.
In my former life, when I had a paying job, I worked with a guy that always, always, brought this cake to the office potluck. His wife would make it for him and he said it was called Paul Newman Cake. When asked why, he had no idea how the cake got its name. I begged him for the recipe and the first time I took it somewhere, a fellow party-goer exclaimed, "Oh! You brought Better-Than-%@# Cake!"
Call it what you want; I call it delicious!
Paul Newman/Better Than %#$ Cake
Here's What You Need:
1 box German Chocolate cake mix
1 can sweetened condensed milk
1 small jar butterscotch/caramel ice cream topping
1 eight ounce container Cool Whip
3 Heath bars coarsely crushed
Here's What You Do:
Bake the cake according to the package directions in an oblong baking pan. After the cake has cooled for about 10 minutes, poke holes all over the top with a fork. Pour the sweetened condensed milk over the top, covering evenly. Next, do the same with the ice cream topping. Let it soak in and cool a bit longer, then refrigerate to completely cool. Once it's cooled, frost the top of the cake with the Cool Whip. Then sprinkle the crushed Heath bars on top and return to the fridge until you're ready to serve it.
In the off chance that you have any leftovers, be sure to stick the cake back in the refrigerator. This cake is especially yummy in the summer. I love eating cold cake when the weather is hot. Just don't let the cake sit out in the sun for too long if you are at a backyard cookout. This cake will melt into a disaster!