Recipes Made with Cake Mixes
Gooey Toffee Butter Cake
Remember that these wonderful cakes are very, very rich, and a little will go a long way.
Yield: 20 to 24 squares
Ingredients
Cake
- 1 (18.25 ounce) box yellow cake mix*
- 1 large egg
- 1/2 cup (1 stick) unsalted butter, melted
Filling
- 8 ounces cream cheese, softened
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 (16 ounce) box confectioners' sugar
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup almond toffee bits or chocolate toffee bits
Instructions
- Heat oven to 350 degrees F. Lightly grease a 13 x 9-inch baking pan.
- Cake: In the bowl of an electric mixer, combine the cake mix, egg and butter and mix well. Pat into the bottom of prepared pan and set aside.
- Filling: Still using an electric mixer, beat the cream cheese until smooth.
- Beat in the eggs and vanilla extract.
- Dump in confectioners' sugar and beat well. Reduce the speed and slowly pour in butter. Mix well.
- Fold in toffee bits.
- Pour filling onto cake mixture and spread evenly.
- Bake for 40 to 50 minutes. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point!
- Remove from oven and allow to cool completely.
- Cut into squares.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes.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.
Recipe courtesy Paula Deen