What would the holiday season be without a new Gooey Butter
Cake recipe? I love making Gooey Butter
Cake... all kinds... they're quick,
they're easy... they're easy to tote.... they're sweet and rich... a little
goes a long way... and it seems everyone loves them.
I think I like this version of Gooey Butter Cake even better
than the original... it's sinfully good!
No lie... this is rich and almost overly sweet...
almost... so cut the pieces
small... a great holiday treat!
TIPS
This recipe calls for an 18.25 oz yellow cake mix... I used
an 18.5 size cake mix by accident and my crust seemed to explode into a huge
wide edge... turns out while it didn't look as perfect as I expected... it was hands down the favorite (I ended up
making 2 for a party)... everyone loves .. I mean... loves the crust. So if for some reason yours doesn't come out
picture perfect... have no fear... just
cut it up into small servings and serve it... people love it anyway.
You can use either the plain almond toffee bits or the
chocolate toffee bits.. either work well.
If you forget to soften the cream cheese... click here for
instructions How to Soften Cream Cheese quickly.
The recipe calls for 1 box (16 oz.) confectioner's sugar...
if you buy you powdered sugar in bulk.. you will need to measure it... don't assume 1 cup of confectioner's sugar
equals 8 ounces because it doesn't. Dry
measures can vary ... it is based on weight and in the case of confectioner's
sugar is light weight. 16 ounces or 1
pound of confectioner's sugar equals slightly
under 4 cups... I would measure 3 full cups and then measure the 4th cup just
slightly less than full. It will be
fine for this recipe.
Don't over-bake this.. mine took only just over 40
minutes... It may not look fully baked but it is... that's the gooey part.
Recipe: Toffee Gooey Butter Cake
All you need:
For the Crust:
1 box (18.25 oz.) Duncan Hines Yellow Cake Mix
1 large egg
For the Filling:
1 stick butter (1/2 cup) sweet butter, melted
1 pkg. (8 oz.) Philadelphia Cream Cheese, softened
2 large eggs
1 teaspoon vanilla
1 box (16 oz.) confectioner's sugar *See TIPS
1 stick butter (1/2 cup) sweet butter, melted
1 cup toffee bits *See TIPS
Butter flavor cooking oil spray
All you need to do:
Preheat the oven to 350 degrees F.
Lightly spray a 9 x 13 baking pan or dish with butter
flavored cooking oil spray. ( I used my
9 x 13 clear glass baking dish).
In a large mixing bowl (from a standing mixer, using the
paddle attachment, beat the crust ingredients (cake mix, 1 egg and 1 stick
butter, melted) until well mixed.
Lightly press the dough evenly into the prepared pan.
Using the standing mixer, still fitted with the paddle
attachment (clean off any remaining crust bits), beat the cream cheese until
smooth. Add the eggs and vanilla and
continue beating until all little lumps are gone and it's smooth. Add the confectioner's sugar about a cup at
a time and beat well. (Adding a little
at a time prevents a major mess...trust me).
Slowly pour in the melted butter and mix well.
Fold in the toffee bits.
Spread the batter evenly over the crust mixture in the baking pan.
Bake at 350 degrees for 40-50 minutes... mine took about 43
minutes... the center should still be a little gooey.
Cool completely. Cut
into small squares. Refrigerate any
leftovers. When serving the leftovers,
allow to stand at room temperature for about 10 minutes before serving.
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