Ooey Gooey Caramel Cake Recipes

Steps:

• 1. The Base: Blend the cake mix, 1 egg and the stick of melted margarine in a bowl to form a thick dough. Place the dough into a 9x13 inch pan and press it evenly onto the bottom. Set that aside.
• 2. The Filling: Pre-heat your oven to 325F. In a large mixing bowl, beat the cream cheese until free of lumps then add the room temperature butter and cream them together. Add the eggs and vanilla, then add the powdered sugar, one cup at a time. Pour the mixture over the base and spread evenly. Sprinkle the pecans on top of the cream cheese mixture. Place in the center rack of the oven and bake for 45 minutes to 1 hour. The top should be golden brown.
• 3. Cooling: Sit the cake pan on a cooling rack for about 30 minutes. Drizzle the top of the cake generously with your favorite caramel sauce. This cake may be served warm or cold. Please refrigerate any unused portions. Microwaving the leftovers is OK.

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.

Steps:

• Heat oven to 350°F (or 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. Beat 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 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Drop reserved dulce de leche by spoonfuls over top of cake and spread evenly. Sprinkle with remaining toffee bits. Cool about 1 hour before serving. Top each serving with whipped cream and caramel topping.

Steps:

• Preheat oven to 350-degrees. Coat bottoms of two 8-inch round cake pans with cooking spray; line with wax paper. Coat paper with spray; dust with flour.
• Combine boiling water and cocoa in a small bowl; whisk until well blended. Cool
• Combine sugar, butter, and vanilla, beat with a mixer on medium speed until well blended. Add eggs one at a time, beating well after each.
• Combine flour, baking soda, baking powder and salt. Add flour mixture and cocoa mixture alternately to sugar. Pour into pans. Bake 25 minutes, or until wooden pick inserted in the center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans and cool completely.
• To prepare frosting, melt butter in a small saucepan; add brown sugar and 2 TBSP. milk. Cook until sugar melts. Remove from heat and cool slightly. Pour into large bowl; beat in vanilla and confectioners sugar until smooth. Add remaining milk 1 tsp. at a time, to reach spreading consistency. Spread half of the frosting on top of one cake layer.
• To prepare topping, spoon caramel dip into a small baggie. Snip off one corner. Drizzle half over frosted layer. Top with second layer, spread remaining frosting over top, and drizzle with remaining dip, Sprinkle with pecans.

Steps:

• Grease and flour one 13x9 inch pan. Preheat oven to 350 degrees F (175 degrees C).
• Mix together cake mix, melted butter, and 1 egg. Press into prepared pan.
• In separate bowl mix cream cheese, 2 eggs, and confectioners' sugar. Pour over first layer.
• Bake at 350 degrees F (175 degrees C) for 40 minutes.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease two 8- or 9-inch round cake pans, or spray with baking spray with flour.
• Make and bake cake mix as directed on box for two 8-inch or 9-inch rounds. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
• In 1-quart saucepan, heat caramels, butter and whipping cream over medium heat 6 to 8 minutes, stirring frequently, until caramels are melted and mixture is smooth. (Or place caramels, butter and whipping cream in 4-cup glass measuring cup; microwave uncovered on High 1 to 3 minutes, stirring once or twice.) Stir pecans into melted caramel. Cool 30 to 45 minutes or until firm enough to spread without running over edge of cake.
• Place 1 cake layer on plate, round side down. Spread with 1 cup of the pecan filling. Top with second layer, round side up. Spread remaining pecan filling into 4- to 5-inch circle on top of cake. Spread chocolate frosting on rest of top and side of cake. Store loosely covered.