Ooey Gooey Toffee Cake Recipes

OOEY GOOEY TOFFEE CAKE {LIBERTY TREE TAVERN}

Steps:

• Mix ingredients.
• Put an greased 13" by 9" baking pan.
• Put cream cheese in the mixer.
• Slowly add eggs and vanilla.
• Add butter and mix well.
• Add powdered sugar; then add the chocolate chips and the Heath Bar pieces. Just mix but DO NOT OVER MIX.
• Pour on top of the Ooey Gooey Toffee Cake Bottom in the pan.
• Bake at 325°F for 35 min. and check for doneness

OOEY GOOEY TOFFEE CAKE

Steps:

• Top Layer & Toppings
• With an electric mixer, cream butter and cream cheese. Add in eggs, one at a time. Mix in vanilla. Blend well on medium speed. Slowly add in powdered sugar, 1 cup at a time, scraping sides of bowl occasionally.
• Once the batter is mixed well, reduce speed to low and pour in chocolate chips and Heath Bar pieces. Blend just until pieces are incoorporated into all the batter; do not overmix.
• Spread the batter (will be thick) evenly over the first cake layers in pan. Bake in preheated oven for 35 minutes or until done. Remove from oven and let cool in pan for 30 minutes.
• Remove each muffin and place onto individual plates. Top with a scoop of vanilla ice cream then drizzle with both chocolate and caramel syrups. Finish off with a dusting of Heath Bar pieces. Enjoy!!
• Bottom Layer:
• Preheat oven to 325-degrees.
• Mix the above 3 ingredients in large bowl with electric mixer. Batter will be thick, similar to cookie dough. Spread evenly (filling halfway) into each compartment of a large muffin cup pan. Set aside.

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 PUDDINGS

Steps:

• Lightly grease 8 mini metal pudding basins that each hold around 200ml. Place a small disc of baking parchment in the base of each one.
• To make the sauce, put the sugars and butter in a small saucepan and cook over a low heat until the butter melts and the sauce is glossy, stirring regularly. Add the cream and bring to a simmer. Cook for 1 min, stirring constantly. Remove from the heat and divide between the pudding basins. Leave to cool for 30 mins.
• Heat oven to 200C/180C fan/gas 6. Beat the butter, sugar, eggs and flour together in a large bowl with a wooden spoon or electric whisk until pale and thick. Spoon the mixture into the pudding basins and place them in a small roasting tin.
• Add cold water to the roasting tin until it rises just 1cm up the sides of the basins. Place the tin in the oven and bake for about 25 mins or until well risen and a skewer inserted comes out clean.
• Take the tin out of the oven and, one at a time and holding firmly with a dry tea towel, loosen the sides of each pudding with a round-bladed knife. Turn out onto 8 warmed dessert plates, or arrange on a platter. Serve hot with cream or ice cream, if you like.

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.