Strawberry Ooey Gooey Cake Food

GOOEY GOOEY CAKE

Steps:

• For the bottom cake layer: Preheat the oven to 350 degrees F. Liberally prepare a 9-by-13-inch baking pan with the nonstick method of your choice. Line the pan with parchment paper, then grease the parchment.
• In a large bowl, whisk together the yellow cake mix, butter and eggs until combined and thick. Evenly pat the batter into the bottom of the prepared pan.
• For the gooey top layer: In the bowl of a stand mixer fitted with the whisk attachment, beat the sugar, cream cheese, vanilla extract, salt and eggs over low speed. Once the sugar is fully incorporated, turn the mixer speed to high. Continue beating until all ingredients are well blended.
• Pour the batter into the prepared pan on top of the bottom layer and spread it evenly across the pan using a spatula. Bake for 30 to 35 minutes. The center should still be gooey and will look under-baked.
• Let cool on a wire rack for 10 to 15 minutes. Serve in the pan at room temperature.

OOEY GOOEY BUTTER CAKE

Steps:

• For the crust: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch glass baking dish with cooking spray.
• Combine the cake mix, nutmeg, vanilla and eggs in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth, about 1 minute. Add the melted butter and mix just until combined. Spread the mixture evenly in the prepared baking dish.
• For the filling: Beat the cream cheese in a clean mixer bowl with the paddle on medium speed until light and smooth, scraping the sides occasionally, 1 to 2 minutes. Add the vanilla bean paste and eggs and beat until smooth. Add the melted butter and beat until smooth. Add the confectioners' sugar and beat on low speed to incorporate, and then beat on medium until light and smooth, about 1 minute. Pour over the cake layer and smooth the top with a spatula.
• Bake until the edges are puffed and golden brown and the center is just set, 35 to 40 minutes. Let cool before cutting into squares to serve.

DOUBLE CHOCOLATE STRAWBERRY GOOEY BUTTER CAKE

Steps:

• 1. Mix together dry cake mix, 1 egg, and 1 stick of melted butter until a smooth dough forms. Press in the bottom of a buttered 9x13 pan.
• 2. In the same bowl, mix remaining eggs, cream cheese, sugar, vanilla, cocoa powder, the second stick of butter (melted), and strawberries until smooth and creamy.
• 3. Pour on top of the dough in pan. Drizzle with strawberry preserves and swirl to make it pretty.
• 4. Bake at 350 degrees for 40-50 minutes. Don't over bake, you want the middle to be a little bit jiggly. It will set as it cools. As soon as you remove the cake from the oven, sprinkle with the mini chocolate chips.
• 5. After about 3 minutes when they are soft, use a spoon or knife to swirl the melted chips on the top. Serve with whipped cream.

STRAWBERRY OOEY GOOEY CAKE

Steps:

• 1. Preheat oven to 350 degrees F. Combine the cake mix, 1 egg, and 1 stick melted butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. In a large bowl, beat the cream cheese until smooth. Add the 2 eggs, vanilla, and the other stick of melted butter and beat together. Next, add the powdered sugar and mix well. Fold in strawberries. Spread over cake batter and bake for 45 to 60 minutes. Make sure not to over bake as the center should be a little gooey.
• 2. You can try this with PEACHES too!! I just get peaches in the can. Just make sure that you drain them really well and dice them. I usually add about 1 cup to the mixture. But you could proably add 1 1/2 cups.

OOEY GOOEY BUTTER CAKE

Steps:

• Mix cake mix, melted butter and one egg.
• Add pecans to bottom layer.
• Pat into 13x9 inch pan.
• In a separate bowl beat cheese until fluffy.
• Add 2 remaining eggs to cheese and mix well.
• Add powdered sugar and beat until lumps are gone.
• Pour this mixture over cake in pan.
• bake at 350 for 30-45 minutes or until topping is golden.
• Allow to cool somewhat to set topping (slides off when warm).

STRAWBERRY SHORTCAKE OOEY GOOEY BUTTER CAKE

Steps:

• Preheat oven to 350 degrees, 325 degrees if using a glass pan.
• Combine the cake mix, egg, water and butter together. Beat until it is combined. Spray a 9 x 12 pan with cooking spray and then put the cake mix layer over the bottom. Pat it down.
• Slice the strawberries and spread over the cake layer.
• Combine the cream cheese and vanilla until combined. Add the eggs one at a time and mix them in. Add the butter. When this is all combined together add the confectionery sugar. Spread evenly over the strawberry layer.
• Mix the crumble together in a small bowl until the crumble is about the size of peas. Spread over the cheesecake layer.
• Bake for about 50 -60 minutes. I used a glass pan (bake at 325) and it took just over an hour. The mixture will be puffed up in the center when done. It will jiggly just slightly. Remove from oven and let cool.
• Serve with strawberries and whipped cream if desired.

STRAWBERRY CAKE

Steps:

• Butter and line the bases of three 18cm cake tins. Heat the oven to 180C/160C fan/gas 4. Blend the butter and sugar in a food processor until smooth and creamy. Add the eggs, flour and yogurt and blend again. Add 200g strawberries (save the best ones to decorate) and the vanilla. Blend once more, until the mixture is well combined.
• Divide the cake batter evenly between the three cake tins. Spread and smooth the tops with a spatula, then bake for 25-30 mins, until the cakes have risen and a skewer inserted into the centre comes out clean. Return to the oven for another 5 mins if any wet mixture clings to the skewer. Leave in the tins for 5 mins, then turn onto a wire rack and leave to cool completely. The cakes can be made up to two days before icing, or frozen for two months.
• For the icing, blend the butter and half the sugar until smooth and creamy, add the soft cheese and the remaining sugar and blend again. Be careful not to over mix as the icing will become runny. (If you do overmix, don't worry - keep mixing with an electric whisk and it'll thicken back up).
• Layer the cakes with the jam and half the icing. Invert the final cake on top, so the base of the cake it now the top, giving you a flat surface. Pile the rest of the icing on top of the cake, using a palette knife to spread the icing over the top and down the sides. Save a little icing to pipe rosettes around the edge of the cake, if you like. Top with the remaining strawberries. Can be made up to a day ahead of serving, keep somewhere cool or in the fridge. Will keep for three days.

STRAWBERRY OOEY GOOEY BUTTER CAKE

Steps:

• Preheat oven to 350°.
• Lightly grease a 13x9-inch baking pan.
• In a large bowl, combine cake mix, butter, and 1 egg.
• Press mixture into bottom of prepared pan.
• In a separate large bowl, beat cream cheese and 3 eggs at medium speed with an electric mixer until smooth.
• Gradually beat in confectioners¹ sugar until combined.
• Stir in strawberries.
• Spoon mixture over cake mixture; bake for 35 to 40 minutes, or until center is set.
• Cool completely; cut into squares to serve.
• Garnish with sweetened whipped cream and strawberries, if desired.