Loretta Lynn
Gooey Cake

Ingredients

• 1 (18.25 ounce) box German chocolate cake mix*
• 1 (14 ounce) can sweetened condensed milk
• 1 cup Cool Whip
• 3 Heath candy bars, frozen
• 1 jar caramel topping

Instructions

1. Prepare and bake cake according to package directions, using a 13 x 9 inch cake pan.
2. While warm, poke holes halfway into cake about 1 inch apart. Pour sweetened condensed milk into holes. Pour caramel topping over cake and refrigerate.
3. When cool, top with Cool Whip and crushed Heath candy.
4. Refrigerate overnight before serving.

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.