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gooey butter toffee cake

They say a picture is worth a thousand words. Not in this case.  Just couldn’t capture the allure of these bars with a photo.  The name gives you a better idea of their decadence, but to truly understand these must be eaten.  Probably the most addictive things I’ve posted so far, and that’s saying a whole lot.  I made them on a Tuesday afternoon to share with friends the next day.  Let’s just say I had to make a quick last minute batch of cookies Wednesday morning.  These bars were just about gone.  Addictive.  Never make these bars unless you are heading straight out the door to share them.  Because they won’t leave you alone.  They’ll haunt you, they’ll beg you to come grab another, and another…dangerous stuff, these bars.

Score – 9.0

Recipe courtesy Paula Deen

Yields 24 cake bars (Calorie estimate 290/serving)

Ingredients

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

Directions

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.

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3 Responses to “gooey butter toffee cake”


  1. 1 Bill July 22, 2010 at 7:19 am

    First, your photos are fantastic. Second, I’ve made these before and you’re totally right. Unbelievably good. Crispy on the outside and little gooey in the middle. I would give them a 10/10. Very dangerous indeed!

  2. 2 Two Tiny Kitchens July 22, 2010 at 8:15 pm

    These look like the toffee nut bars Grandma Fillmore makes. Just the pictures, that is.

    Here’s an idea: why don’t you post a pic of your swollen spider-bite leg? Sure to be a crowd pleaser.

  3. 3 Tia @ ButtercreamBarbie September 9, 2010 at 1:35 am

    ooh… paula deen… it’s gotta be good! 🙂


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