Cake:
Butter, for greasing pan
1 (18.25 ounce) package chocolate cake mix
1 large egg
1 stick butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
2 large eggs
3 to 4 tablespoons cocoa powder
1 (16-ounce) box powdered sugar
1 stick butter, melted
1 teaspoon vanilla extract
1 cup chopped nuts
Preheat oven to 350 degrees F. Lightly grease a 13x9x2-inch baking pan.
In a large bowl, combine the cake mix, 1 large egg, and 1 stick of melted butter, and mix with an electric mixer until well blended. Pat mixture into prepared pan and set aside.
In a stand mixer, or with a hand mixer, beat the cream cheese until smooth. Add the 2 eggs, and the cocoa powder. Lower the speed of the mixer, and add the powdered sugar. Continue beating until ingredients are well mixed. Slowly add the 1 stick of melted butter, and the vanilla, continuing to beat the mixture until smooth. Stir in nuts with a rubber spatula. Spread filling over cake mixture in pan.
Bake for 40 to 50 minutes. Be careful not to overcook the cake; the center should still be a little gooey when finished baking. Let cake partially cool on a wire rack before cutting into pieces.
Prep Time: 20 minutes
Cook Time: 40-50 minutes
Difficulty: Easy
Yield: 20-24 servings
PAULA DEEN'S TOFFEE GOOEY BUTTER CAKE
Cake:
Butter for greasing the pan
1 18.25-ounce box yellow cake mix
1 large egg
1 stick 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 stick butter, melted
1 cup almond toffee bits or chocolate toffee bits
Preheat oven to 350 degrees F. Lightly grease a 13x9x2-inch baking pan.
In the bowl of an electric mixer, combine the cake mix, 1 large egg, and 1 stick of melted butter and mix well. Pat into the bottom of prepared pan and set aside.
Still using an electric mixer, beat cream cheese until smooth; add 2 large eggs and the vanilla. Dump in confectioners' sugar and beat well. Reduce speed of mixer and slowly pour in the 1 stick of melted 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.
Yield: 20-24 squares
Prep time: 15-20 minutes
Cook time: 40-50 minutes
Ease of preparation: moderately easy
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