Friday, June 20, 2008

Gooey Toffee Butter Cake
By Paula Deen

1 box lemon or yellow cake mix (lemon is better and not so rich)
1 large egg
1/2 cup ( 1 stick) unsalted butter, melted

1 (8 oz) package cream cheese, softened
2 large eggs
1 tsp vanilla
1 (16 oz) box powdered sugar
1/2 cup unsalted butter, melted
1 cup almond toffee bits or chocolate toffee bits

Preheat oven to 350 degrees. Lightly grease 9x13 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 the 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 powdered 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. I would recommend 40 minutes. Don't be afraid to make a judgment on the cooking time. You want the center to be gooey. Cool completely. Cut into squares. You can also put more toffee bits on top if you have any left overs.