Loretta Lynns Gooey Cake Recipes

Steps:

• Try not to think about it. There's a reason people in this country are addicted to fatty foods that are bad for you, and this cake is going to appeal to all of those urges in you and more. Best cake in the world, remember? It's worth a shot.Preheat oven to 350. Follow the instructions on the cake mix box for baking.
• So, make your cake in the usual way, and when it's hot from the oven, use the cylindrical end of a large wooden spoon to poke holes in the cake.
• Oh, I should mention that I'd recommend the cake be baked in a 9x12 glass pan.
• And, the holes should be poked in neat columns and rows, let's say about an inch and a half apart. Maybe an inch. Maybe two inches. Maybe an inch and a half.
• Holes poked? Pour the can of condensed milk all over the cake.
• Pour the jar of caramel sauce all over the cake.Spread a liberal layer of Cool Whip all over the cake.
• While your cake was baking, you should have pounded the Nestlé Crunch bars into half-inch or less (or maybe a bit more) pieces. Now sprinkle those on top.
• DON'T EAT THE CAKE!
• If you must, if you really must, go ahead and have some, but it's not fair to judge your creation at this stage. It has not become the best cake in the world yet. Here, it's just a recipe for instant diabetic keelover.
• Put the cake in the refrigerator.
• Now you must leave that cake in there for as long as you can stand. Ideally, this means overnight. At least. But, if you're pressed for a choc fix, at least let it get nice and cold.
• But, again, it really is a "this gets amazing after a day in the fridge" recipe.
• And that's it. That is the very best cake in the world. Like so many precious artifacts, one would not expect to find such a powerful recipe in the hands of a kitchen simpleton such as myself, but I have come forth with the treasure.
• Now the world is forever changed. Or, if not the world, then your weekend, if you're smart (and want to be really, really popular with the rest of your household).
• Eat! Enjoy!

Steps:

• Add 2 eggs, 1/3 cup vegetable oil, 1 1/2 teaspoons raspberry extract, and 1/2 cup peach liquid to cake mix. Bake 2 (8-inch) cakes according to package directions.
• Let cakes cool completely. Transfer cakes to inverted 9-inch pie tins to function as a cake stand.
• Add remaining 1/2 teaspoon raspberry extract to 1 can of frosting. Stir thoroughly. Frost both cakes.
• Divide remaining can of frosting between 2 mixing bowls. Add 3 tablespoons confectioners' sugar to both. Add 7 drops of food coloring to each - red in 1, green in the other. Mix thoroughly and transfer to 2 plastic bags. Snip small corner off bags and use to pipe a decorative border around the base of the cakes - 1 green, 1 pink. Decorate cake with green vines and pink flowers.

Steps:

• Prepare and bake cake according to package directions,
• Using a 13 x 9-inch cake pan.
• While warm, poke holes halfway into cake about 1 inch apart.
• Pour sweetened condensed milk into holes.
• Pour caramel topping over entire cake and chill in the refrigerator.
• When cake is cool, top it with Cool Whip and crushed Heath candy.
• Refrigerate overnight before serving.

Steps:

• Place a rack in the center of the oven and preheat the oven to 350 degrees F. Set aside an ungreased 9- by 13-inch pan.
• For the crust, place the cake mix, melted butter, and egg in a large mixing bowl. Blend with an electric mixer on low speed for two minutes. Stop the machine and scrape down the sides of the bowl with a rubber spatula. The batter should come together in a ball. With your fingertips, pat the batter evenly over the bottom of the pan, smoothing it out with your fingers until the top is smooth. Set the pan aside.
• For the filling, rinse and dry the lemons well. Grate the zest from the lemons and set aside; you should have about 2 teaspoons. Cut the lemons in half, and squeeze into a small bowl; you should have about 6 tablespoons. Set the juice aside.
• Place the cream cheese in the same mixing bowl that was used to make the crust, and with the same beaters (no need to clean either) blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add the lemon juice, lemon zest, eggs, melted butter, and cornmeal and beat on medium speed for 1 minute. Stop the machine and add the confectioners' sugar. Beat on medium speed until the sugar is well incorporated, 1 minute more. Stop the machine and scrape down the sides of the bowl with the rubber spatula so that the filling covers the entire surface and reaches the sides of the pan. Place the pan in the oven.
• Bake the cake until it is well browned but the center still jiggles when you shake the pan, 45 to 47 minutes. Remove the pan from the oven and place it on a wire rack to cool, 30 minutes. Cut into squares and serve.
• Store this cake, covered in aluminum foil, at room temperature for up to 4 days, or in the refrigerator for up to 1 week. Or freeze it, wrapped in foil, for up to 6months. Thaw the cake overnight in the refrigerator before serving.

Steps:

• 1. bake cake according to direction's. while warm poke holes halfway into cake, about 1"apart pour condensed milk into holes. pour caramel over cake and put in fridge.once cooled top with cool whip and crushed candy bar's. fridge overnight.