1 Video | Photo: Gooey Toffee Butter Cake Recipe
Ingredients
Cake:
- 1 (18.25-ounce) box yellow cake mix
- 1 large egg
- 1/2 cup (1 stick) unsalted butter, melted
Filling:
- 1 (8-ounce) package 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
Directions
Preheat the oven to 350 degrees F. Lightly grease a 13 by 9 by-2-inch baking pan.
For the 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.
For the filling: Still using an electric mixer, beat the cream cheese until smooth. Beat in the eggs and vanilla. 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. Just remember that these wonderful cakes are very, very rich, and a little will go a long way.
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By sooz2000
phoenix, AZ
on December 27, 2011
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I've made this 2 times now and everyone loved them. I will def make again!
By lilblackfoot_11...
on December 26, 2011
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Good flavor but much too sweet! Even for the kids. Made it for Christmas and have more left over than was eaten. Will try again and cut butter and sugar quantities in half.
By corinnealmq_124...
Arlington, 86
on December 18, 2011
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The bars are so delicious, but are difficult to cut up, and don't look pretty on a serving platter. Regardless, I'm taking them and am sure all will enjoy.
I made two batches, two different ways. The first batch was EXACTLY how Paula made them on her video, even down to separating the contents into two 8 by 8 square baking dishes.
In the second batch, I omitted the second stick of butter, and put the contents into one 8 by 13. Honestly, they came out tasting exactly the same! The only difference was that the batch with extra butter was a little gooier, and therefore harder to cut. I would definitely leave out the butter in the topping next time!
Also, I found it helpful to use a glass baking dish for the first time, just to determine the cooking time, and not burn the bottom. When I saw the bottom was a darker golden brown, I took them out of the oven...clocked at about 39 minutes for me.
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