Chocolate Caramel Toffee Gooey Butter Cake Recipes

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 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.

DISNEY WORLD'S OOEY GOOEY TOFFEE CAKE

Steps:

• Preheat oven to 350 degrees. Generously grease and flour a 9 x 13 inch pan or cupcake/muffin tins.
• In a mixing bowl combine cake mix, egg and softened butter until well blended. Gently press into bottom of prepared pan.
• Then in another bowl beat the cream cheese until smooth. Add in eggs, vanilla, and butter and mix well. Then add in the powdered sugar and beat until well blended.
• Fold in the chocolate chips and toffee chips. Spread over the cake mix bottom that is in the prepared pan.
• Bake for about 40 minutes. You'll want it to be golden brown and the center just a little gooey.
• This serves about 24 if you make it in a 9 x 13 or in cupcake tins.
• **If making these in the cupcake tin you will want to roll the bottom cake mixture into about 24 little balls and press gently into the generously greased and floured cupcake tins. (Do not use cupcake liners, they stick really bad) Then add a generous spoonful of the cream cheese mixture to the top of each. Cook for about 25 to 30 minutes.
• Cool and loosen around the edges with a small knife before removing from pan. They may stick a little so loosen gently and lift out.
• Top with a scoop of vanilla ice cream and ice cream toppings.

CHOCOLATE CARAMEL TOFFEE GOOEY BUTTER CAKE

Steps:

• 1. mix cake mix, 1 stick of butter (melted) and 1 egg until smooth. Press into 9x13 pan.
• 2. mix 2 eggs, remaining butter, cream cheese, vanilla and sugar together. Whip until smooth. Stir in caramel bits and toffee bits. Pour on top of first layer.
• 3. Bake at 350 for 40 minutes. Let cool for 15-20 minutes. Cut candy bar pieces in half. Place candy bar pieces on top of warm cake. Drizzle with caramel and chocolate sauces. Place in refrigerator till completely cool.

DOUBLE CHOCOLATE GOOEY BUTTER CAKE

Steps:

• Preheat oven to 350 degrees F.
• Lightly grease a 13 by 9-inch baking pan. In a large bowl, combine the cake mix, 1 egg, and 8 tablespoons (1 stick) melted butter, and stir 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 remaining 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 remaining 8 tablespoons (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.

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 CARAMEL TOFFEE CRUNCH CAKE

Steps:

• Prepare and bake cake in a 9x13" baking pan as directed on back of cake mix. Let cake cool. Using a fork, poke holes all over the top of the cake. Mix together the sweetened condensed milk and caramel topping and pour all over the cake, letting it sink down into the holes. Spread whipped topping over the caramel layer and sprinkle with crushed Heath bars.
• I keep this cake in the fridge- it's delicious cold!

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.

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.

OOEY GOOEY SALTED CARAMEL BUTTER CAKE BARS

Steps:

• Preheat oven to 350 degrees F.