Ooey Toffee Butter Cake Food

OOEY GOOEY BUTTERCAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with nonstick spray.
• Combine the granulated sugar and butter in a stand mixer fitted with the paddle attachment on medium speed until blended. Add the eggs, vanilla and buttermilk and beat to combine. Whisk together the flour, baking powder and salt in a separate bowl. With the mixer on low, add the flour mixture to the wet mixture in three parts, mixing well between each addition and scraping down the bowl to fully combine. Put the dough in the prepared baking pan and press into an even layer across the bottom.
• For the gooey: Beat together the cream cheese and butter in the cleaned mixer bowl until combined. Using the low stir setting, add the confectioners' sugar and eggs in three parts, alternating between the two and scraping down the sides of the bowl as needed, until combined. Mix in the vanilla and buttermilk. Pour the mixture over the dough in the pan and use a spatula to smooth over the top.
• Bake until the cake has set and the edges are golden brown, 50 to 55 minutes. Cool for 15 minutes, then dust with more confectioners' sugar before serving.

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.

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).

OOEY GOOEY BUTTER CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix cake mix and 2 eggs together in a bowl. Add butter and vanilla extract; mix until batter is smooth and thick. Spread batter into the prepared baking dish.
• Beat confectioners' sugar, cream cheese, and 2 eggs together in a bowl until smooth; spread over batter.
• Bake in the preheated oven until sides of cake are pulled away from dish and browned, 25 to 35 minutes. Cool cake completely. Sprinkle more confectioners' sugar over cooled cake.

CHOCOLATE TOFFEE OOEY GOOEY BUTTER CAKE

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.

GOOEY TOFFEE BUTTER CAKE

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.

GOOEY BUTTER CAKE

Steps:

• Prepare dough:.
• Thoroughly grease 2 9x9x2 in square pans.
• Dissolve yeast in warm milk; set aside.
• Mix sugar with shortening and salt.
• Add egg and beat with mixer 1 minute until well blended.
• Add flour, then milk-yeast mixture and vanilla to sugar mixture.
• Mix 3 minutes with mixer (use dough hook if possible).
• Turn dough on floured surface and knead for 1 minute.
• Put in lightly greased bowl, cover with towel and set in warm area to rise for 1 hour.
• Divide dough into 2 equal parts and place each in pan.
• Crimp dough halfway up sides, so gooey butter does not run underneath.
• Poke holes in dough with fork so it won't bubble when baking.
• Make gooey butter filling by:.
• Combining sugar, butter and salt.
• Add egg and corn syrup.
• Mix just enough to incorporate.
• Add flour, water and vanilla.
• Divide butter into two parts and spread over dough.
• Let cakes stand for 20 minutes.
• In the meantime preheat oven to 375 degrees F.
• Bake 20 minutes, but DO NOT overbake, or topping will not be gooey.
• Cool cakes completely, then sprinkle with confectioner's sugar.
• ** If using 10-inch springform pan, it makes one cake. Let the cake cool and then release sides.
• **Serve at room temperature, but store in the fridge.

DISNEY WORLD'S OOEY GOOEY TOFFEE CAKE

Steps:

• Preheat oven to 350 degrees. Generously grease and flour a 9 x 13 inch pan or cupcake/muffin tins.
• In a mixing bowl combine cake mix, egg and softened butter until well blended. Gently press into bottom of prepared pan.
• Then in another bowl beat the cream cheese until smooth. Add in eggs, vanilla, and butter and mix well. Then add in the powdered sugar and beat until well blended.
• Fold in the chocolate chips and toffee chips. Spread over the cake mix bottom that is in the prepared pan.
• Bake for about 40 minutes. You'll want it to be golden brown and the center just a little gooey.
• This serves about 24 if you make it in a 9 x 13 or in cupcake tins.
• **If making these in the cupcake tin you will want to roll the bottom cake mixture into about 24 little balls and press gently into the generously greased and floured cupcake tins. (Do not use cupcake liners, they stick really bad) Then add a generous spoonful of the cream cheese mixture to the top of each. Cook for about 25 to 30 minutes.
• Cool and loosen around the edges with a small knife before removing from pan. They may stick a little so loosen gently and lift out.
• Top with a scoop of vanilla ice cream and ice cream toppings.

OOEY GOOEY BUTTER CAKE

Steps:

• Mix first four ingredients.
• Mixture will be thick.
• Spread into greased and floured 13" x 9" pan.
• Beat all topping ingredients together.
• Pour over cake.
• Bake 40 minutes or until done at 350 degrees.