Caramel Chocolate Almond Gooey Butter Cake Recipes

CHOCOLATE GOOEY BUTTER CAKE

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.

OOEY GOOEY CARAMEL CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.
• In large bowl, beat cake mix, flour, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in 1/2 cup of the toffee bits. Pour into pan.
• Reserve 1/2 cup dulce de leche. Spoon remaining dulce de leche by teaspoonfuls onto batter.
• Bake 34 to 42 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. In small microwavable bowl, microwave reserved dulce de leche on High 10 to 15 seconds or until softened; spread evenly over top of cake. Sprinkle with remaining toffee bits. Cool about 1 hour before serving. Top each serving with whipped cream and caramel topping.

CHOCOLATE BUTTERFINGER-CARAMEL CAKE

Steps:

• Prepare cake according to package directions using a 13 x 9-inch baking pan. Cool completely in pan on wire rack.
• Poke holes in cake about 1-inch apart and 1-inch deep using handle of wooden spoon. Pour sweetened condensed milk over cake. Sprinkle with half of chopped Butterfinger. Pour caramel topping over Butterfinger.
• Spread whipped cream over cake; sprinkle with remaining chopped Butterfinger. Store in refrigerator until ready to serve. Refrigerate any uneaten cake.

CARAMEL, CHOCOLATE & ALMOND GOOEY BUTTER CAKE

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.

GOOEY ALMOND BUTTER CAKE

Steps:

• preheat to 350°F.
• CRUST:.
• mix in a large bowl cake mix, melted butter, egg, and almonds.
• Blend with mixer on low speed for 2 minutes.
• The batter should form a ball.
• Place batter into an ungreased 13 x 9-inch baking pan. evenly over the bottom.
• Set the pan aside.
• FILLING:.
• Mix cream cheese until fluffy.
• Add the eggs, almond extract, and melted butter and beat on medium speed for 1 minute.
• Add the powered sugar.
• Beat on medium speed until the sugar is well blended in about 1 minute.
• Pour the filling onto the crust and spread so that the filling covers the entire surface and reaches the sides of the pan.
• Place in oven.
• Bake the cake for 45 minutes or until brown.
• The cake will not look done it's supposed to look that way.
• Remove the pan from the oven and place on wire rack to cool, then cut into squares and serve.

CARAMEL, CHOCOLATE & ALMOND GOOEY BUTTER CAKE

Steps:

• Preheat the oven to 350 degrees. Spray a 13x9 inch baking dish with 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 melted butter. Whip on medium high speed so that all of the ingredients come together nicely. Pour the filling over the crust and place into the oven.
• Bake at 350 degrees for 40-45 minutes. When you remove it from the oven, the cake will still appear a little "jiggly." This means you did a great job not over baking the cake!
• GLAZE: Melt 1/2 cup of additional chocolate chips and 1 tablespoon of heavy cream in the microwave. Stir until completely smooth then drizzle over the cake before serving.
• 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.

CARAMEL BUTTER CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking powder; add to creamed mixture alternately with milk, beating well after each addition. Pour into three greased and floured 9-in. round baking pans., Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from the pans to wire racks to cool completely. Cut each cake horizontally into two layers. , For caramel sauce, melt brown sugar in a heavy skillet over low heat for about 25 minutes. Remove from the heat; set aside., In a heavy saucepan, combine the sugar, milk and egg yolks. Bring to a boil over medium heat, stirring constantly. Add melted brown sugar. Cook and stir until a thermometer reads 238° (soft-ball stage). Remove from the heat; stir in the butter and vanilla until the mixture is smooth and spreadable., Place bottom layer on a serving plate, quickly top with 1/3 cup caramel sauce. Repeat layers 4 times. Top with the sixth cake layer. Dust cake with confectioners' sugar if desired. , ,