Chocolate Caramel Toffee Gooey Butter Cake Food
CHOCOLATE CARAMEL TOFFEE CRUNCH CAKE
Number Of Ingredients 6
Steps:
- Prepare and bake cake in a 9x13" baking pan as directed on back of cake mix. Let cake cool. Using a fork, poke holes all over the top of the cake. Mix together the sweetened condensed milk and caramel topping and pour all over the cake, letting it sink down into the holes. Spread whipped topping over the caramel layer and sprinkle with crushed Heath bars.
- I keep this cake in the fridge- it's delicious cold!
Nutrition Facts : Servingsize 1 serving, Calories 77 kcal
CARAMEL, CHOCOLATE & ALMOND GOOEY BUTTER CAKE
Winner of a 2011 flour contest. Found on Just a Pinch website. Haven't tried it yet, but it does look like a little bit of heaven served on a plate (from the photo posted). Thanks Melissa Sperka for allowing this to be in our recipe collection.
Provided by Southern Lady
Categories Dessert
Time 1h
Yield 1 13 x 9 baking dish, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees. Spray a 13x9 inch baking dish with non-stick cooking spray and set aside.
- Toast the almonds at 350 degrees for 8 minutes or until golden. Set aside to cool.
- In a mixing bowl mix together the cake mix, one stick of melted butter and one egg until combined.
- Press the mixture evenly into the bottom of the prepared baking dish.
- On top of the crust sprinkle the mini chocolate chips, toffee bits and toasted almonds.
- In the same mixing bowl, mix together the softened cream cheese and the Dulce de Leche until combined.
- Beat in the remaining 3 eggs, vanilla, powdered sugar and 1stick melted butter.
- Whip on medium high speed so that all of the ingredients are well blended.
- Pour the filling over the crust and place into the oven.
- Bake for 40-45 minutes. When you remove it from the oven, the cake will still appear a little "jiggly." This means you did not over bake the cake!
- Allow the cake to cool to room temperature then drizzle with chocolate glaze and sprinkle with toffee bits.
- Serve with a dollop of whipped cream.
- Glaze:.
- Melt 1/2 cup of additional chocolate chips and 1 tablespoon of heavy cream in the microwave. Stir until completely smooth - if thick add up to 1 tablespoon of cream to thin.
Nutrition Facts : Calories 387.8, Fat 29.5, SaturatedFat 16.5, Cholesterol 125.2, Sodium 221.8, Carbohydrate 29.4, Fiber 1.1, Sugar 27, Protein 4.7
CHOCOLATE TOFFEE OOEY GOOEY BUTTER CAKE
Have a tall, cold glass of milk ready with this gooey butter cake, it is sooooo rich and chocolatey!
Provided by Tornado Ali
Categories Dessert
Time 50m
Yield 1 cake, 20 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees.
- By hand, mix egg and butter together, stir in cake mix until combined. Pat cake mixture into a lightly greased 13x9 inch pan.
- Toss English toffee bits evenly over cake mixture crust.
- Beat with electric mixer cream cheese and butter until combined, continue beating and add eggs until combined. Add vanilla, powdered sugar and cocoa until well combined.
- Spoon cream cheese mixture on top of crust, spread with rubber spatula until even, being careful to not move toffee bits too much.
- Bake uncovered in oven for 35 to 40 minutes, until top is wiggly but crusty and lightly browned. Cool, and sprinkle top with more powdered sugar and toffee, if desired.
Nutrition Facts : Calories 334, Fat 18, SaturatedFat 9.4, Cholesterol 68.6, Sodium 320.2, Carbohydrate 42.2, Fiber 0.8, Sugar 32.1, Protein 3.6
GOOEY CHOCOLATE CAKE
This is the chocolate cake we made all the time as poor students with my bestest friend Tuija! There are no fancy ingredients, you can put the cake together in minutes and the end result is pure chocolate decadance. The cake is flat and doesn't exactly make a pretty presenatation (we usually even skipped the parchment paper and scraped the cake off the bottom of the springform pan :-) but the taste more than makes up for it.
Provided by stormylee
Categories Dessert
Time 30m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 200 degrees C.
- Line the bottom of a springform pan with parchment paper, grease and flour the paper and the sides of the pan.
- Whisk the eggs briefly with a fork (so the yolks break) and mix the eggs with melted butter.
- Combine all dry ingredients.
- Mix dry ingredients with the butter mixture.
- Pour batter into the prepared pan and bake for 20 minutes.
- If the cake wobbles and looks undone after 20 minutes, don't worry: it's supposed to.
- Let cool.
- The cake is very gooey at the bottom, so if you wish to transfer it to a serving plate take the parchment paper too!
- Serve with a dollop of whipped cream.
Nutrition Facts : Calories 194.9, Fat 16.8, SaturatedFat 10.2, Cholesterol 93, Sodium 270.9, Carbohydrate 9.3, Fiber 1.2, Sugar 0.6, Protein 3.2
GOOEY TOFFEE BUTTER CAKE
This wonderful cake is very, very rich and a little goes a long way. This yummy cake recipe is courtesy Paula Deen.
Provided by Barb G.
Categories Dessert
Time 1h15m
Yield 20-24 squares
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°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--Enjoy.
DOUBLE CHOCOLATE GOOEY BUTTER CAKE
This is from the food network and is SO yummy. This not for the weak, your knees will buckle once you taste it.
Provided by J92839
Categories Candy
Time 1h
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Lightly grease 13x9-inch baking pan.
- In a large bowl combine cake mix, 1 egg and 1 stick of melted butter and stir until well blended.
- Pat mixture in to pan.
- With mixer, beat cream cheese until smooth.
- Add 2 eggs, cocoa powder and powdered sugar.
- Beat until all ingredients are well mixed.
- Slowly add 1 stick of melted butter and vanilla.
- Beat until smooth.
- Stir in nuts with spatula.
- Spread filling over cake mixture.
- Bake for 40-50 minutes.
- (Be careful not to overcook, center should still be a little gooey when finished baking).
- Let partially cool on wire rack before cutting.
- Serve alone or with vanilla ice cream.
Nutrition Facts : Calories 331.7, Fat 21.5, SaturatedFat 9.6, Cholesterol 64.8, Sodium 388.2, Carbohydrate 33.6, Fiber 1.5, Sugar 22.4, Protein 4.6
CHOCOLATE GOOEY BUTTER CAKE
My chocolate spin on St. Louis gooey butter cake. Dust top with powdered sugar if you like.
Provided by PHXBBW6FT1
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Time 1h
Yield 14
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Mix cake mix, butter, 2 eggs, and vanilla extract in a bowl. Pat into the prepared pan.
- Mix cream cheese, cocoa powder, and remaining eggs together in another bowl with an electric mixer. Beat in powdered sugar slowly. Pour over cake layer in the pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool.
Nutrition Facts : Calories 401.2 calories, Carbohydrate 62.5 g, Cholesterol 88.2 mg, Fat 31.8 g, Fiber 1.3 g, Protein 4.9 g, SaturatedFat 9 g, Sodium 359.3 mg, Sugar 50.4 g
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