Gooey Toffee Butter Cake 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
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.