Toffee Gooey Butter Cake

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My family has been making Gooey Butter Cakes since the early 1970s and the original recipe was developed in the 1930s or 1940s in St. Louis. Making this again brought back wonderful memories of eating this decadent and rich cake as a child. Thanks for the recipe I remember.

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these bars are SOO good and easy to make. So many people had a hard time cutting them cleanly. The secret is to lightly spray your pan with Pam and then cut a piece of parchment paper to just fit in the pan with two sides hanging over so you can use that to lift out the bars than lightly spray the parchment as well so it doesnt stick to the bars. Just let them cool completely before lifting them out than cut them with a knife that you clean off with a paper towel after each pass. They come out beautifully. this tip works great on brownies as well.

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OMG!!! It was soooooo good. Thank you Paula you are the best.

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This is a delicous yummy cake and I make it ALL the time . Folks just rave over it. I do it in a springform pan and serve fresh fruit with whipped cream or vanilla ice cream along side.

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This is a very rich and decadent dessert which is a cross between a bar cookie and a cake, depending on how you cut and/or serve it. The toffee pieces somewhat melt into the cake and become little pockets of caramelized goodness! I find that using less than a full box is more than enough of confectioners sugar and the cake still comes out very sweet (roughly 12 ounces of sugar instead of 16.
I tend to cook this for about 10-15 less than the recommended time as it has become overdone and over browned on me a few times.

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If I don't make this every turkey day, I'm not allowed to come to dinner! This is amazing, and if I wouldn't get huge, I'd make it everyday!

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It's really, really sweet so make sure that is something you are in the mood for. It was just right with coffee. This cake is not really cakey. I call it butter pie. I've brought it to work, potlucks, and parties - and it gets demo'd everytime! Everyone has loved it and they ask me to make it again and again. I tweek the recipe a little by using a pie dish and less of the crust mixture for a thinner crust as a pie might be. My brother in law, who "hates all pies", doesn't care for cake, and might take a nibble of a cheesecake, LOVES it, and can't get enough. I say mmm, mmm, Paula!

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Read the previous reviews, used only a half a pound of sugar, disgustingly (is that a word sweet.

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This si a great recipe. I used mini chocolate chips and peanut butter chips instead of toffee. It was great!!!!!!!!!!1 I will be using this one for my Church lunch.

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I am sorry Paula, but this was terrible. My family only ate 4 pieces and I had to throw the rest away. I have made alot of your recipes and this is the one I will never make again. It was so sweet and rich. The ice cream on top was the best thing on the recipe. Sorry.