2 oz magnum leaf 60 minutes
1 oz chinock 60 minutes
1 oz chinock 30 minutes
1.5 oz cascade 7 minutes
1.5 oz cascade 2 minutes
1 oz saaz 2 minutes
1 oz cscade dry
You have way, way too many bittering units (BUs) @ the 60 min. You need to back off considerably - 2oz Magnum and one oz of chinook are going to give you initially something between 100 and 200 BUs (without doing the math, I have no idea how much exactly but way, way too much). You are making a beer that is quite bitter but not hoppy with a recipe like that.
You need a good recipe design program if you don't have one - look at the calc. at www.tastybrew.com
- they are free and work well enough and aught to get you through until you can find some software for your home computer.
For hops, you need to layer the flavors and you would do well to keep in mind BU to OG ratio. For instance, a good rule of thumb is to keep the BU (also known as IBU) to OG ratio 1:1 (this is really simplified, you might go 2:1 for an IPA or 1:2 for a pils.) So, in other words, for a 1.050 pale ale you might target 50-60 BUs. This is really simplified, pick up a copy of Ray Daniels "Designing Great Beers" for more info.
Now, to keep the hop flavor and bitterness balanced you would perhaps only put 20 BUs at the 60 minute mark (as opposed to you 200 or so BUs!!). So for your recipe that might mean .5-.75 oz Magnum or Chinook at 60 min. Then a 1 oz addition at 30 minutes and then you would put perhaps 2 oz at 10 min and 2 oz at flamre out. The longer you boil, the alpha acids are converted to bitterness and the less aroma and hop flavor will come through. That is why you need to put most of your hops at the end of the boil for more hop aroma and flavor.
After that it comes down to style - I would consider Saaz to be out of style for the beer you are designing. If you like Ruination look at the recipe I posted - that is styled after Ruination. Ruination uses Centennial hops almost exclusively (except for Magnum bittering addition I believe) - I mixed it up with hops I like. That recipe could very easily be converted to an extract beer.
Also, as was mentioned above, partial boil will significantly decrease hop utilization. Also, the method of cooling and how quick you cool the wort will affect hop flavor/aroma/utilization.