Ooey Gooey Toffee Cake Recipe 445

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OOEY GOOEY BUTTERCAKE

Provided by Trisha Yearwood

Categories     dessert

Time 1h35m

Yield 8 to 10 servings

Number Of Ingredients 15



Ooey Gooey Buttercake image

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with nonstick spray.
  • Combine the granulated sugar and butter in a stand mixer fitted with the paddle attachment on medium speed until blended. Add the eggs, vanilla and buttermilk and beat to combine. Whisk together the flour, baking powder and salt in a separate bowl. With the mixer on low, add the flour mixture to the wet mixture in three parts, mixing well between each addition and scraping down the bowl to fully combine. Put the dough in the prepared baking pan and press into an even layer across the bottom.
  • For the gooey: Beat together the cream cheese and butter in the cleaned mixer bowl until combined. Using the low stir setting, add the confectioners' sugar and eggs in three parts, alternating between the two and scraping down the sides of the bowl as needed, until combined. Mix in the vanilla and buttermilk. Pour the mixture over the dough in the pan and use a spatula to smooth over the top.
  • Bake until the cake has set and the edges are golden brown, 50 to 55 minutes. Cool for 15 minutes, then dust with more confectioners' sugar before serving.

Nonstick cooking spray, for the pan
2 cups granulated sugar
2 sticks unsalted butter, melted
2 large eggs
1/2 teaspoon vanilla extract
1/4 cup buttermilk
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
8 ounces cream cheese, softened
5 tablespoons unsalted butter, melted
3 cups confectioners' sugar, plus more for dusting
2 large eggs
1/2 teaspoon vanilla extract
2 tablespoons buttermilk

DISNEY WORLD'S OOEY GOOEY TOFFEE CAKE

A delicious dessert that is Disney approved! A gooey cookie like cake that is topped with ice cream and caramel drizzle and chocolate covered toffee bits.

Provided by Six Sisters Stuff

Yield 24

Number Of Ingredients 10



Disney World's Ooey Gooey Toffee Cake image

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.

1 (15.25 ounce) yellow cake mix
1 large egg
1/2 cup butter (softened)
1 (8 ounce) package cream cheese (softened)
2 large eggs
1 Tablespoon vanilla
1/4 cup butter (softened)
3 1/2 cups powdered sugar
1 cup mini semi sweet chocolate chips
1 cup chocolate covered toffee bits (Heath bits)

GOOEY TOFFEE PUDDINGS

Indulgent yet wonderfully light, these individual caramel sponges are baked with a sticky toffee sauce - keep in the freezer for a last-minute pud

Provided by Justine Pattison

Categories     Dessert, Treat

Time 1h

Yield Makes 8

Number Of Ingredients 9



Gooey toffee puddings image

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.

Nutrition Facts : Calories 572 calories, Fat 34 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 44 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.7 milligram of sodium

140g softened butter , plus extra for greasing
200g light muscovado sugar
3 large eggs , beaten
175g self-raising flour
cream or ice cream, to serve (optional)
75g light muscovado sugar
75g dark muscovado sugar
75g butter
150ml double cream

OOEY GOOEY CARAMEL CAKE

Make and share this Ooey Gooey Caramel Cake recipe from Food.com.

Provided by Pinay0618

Categories     Dessert

Time 1h

Yield 15 serving(s)

Number Of Ingredients 9



Ooey Gooey Caramel Cake image

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.

Nutrition Facts : Calories 286.5, Fat 13.5, SaturatedFat 4.6, Cholesterol 50.3, Sodium 290.9, Carbohydrate 38.7, Fiber 0.2, Sugar 24.1, Protein 3.2

1 (18 ounce) box betty crocker supermoist yellow cake mix
1/4 cup Gold Medal all-purpose flour
1 cup water
1/3 cup vegetable oil
3 eggs
1 (8 ounce) bag milk chocolate-coated toffee pieces
1 (13 1/2 ounce) can dulce de leche (caramelized sweetened condensed milk)
sweetened whipped cream, if desired
caramel topping, if desired

GOOEY TOFFEE BUTTER CAKE

This wonderful cake is very, very rich and a little goes a long way. This yummy cake recipe is courtesy Paula Deen.

Provided by Barb G.

Categories     Dessert

Time 1h15m

Yield 20-24 squares

Number Of Ingredients 9



Gooey Toffee Butter Cake image

Steps:

  • Preheat the oven to 350°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--Enjoy.

1 (18 1/4 ounce) box yellow cake mix
1 large egg
1/2 cup unsalted butter, melted
1 (8 ounce) package cream cheese, softened
2 large eggs
1 teaspoon pure vanilla extract
1 (16 ounce) box confectioners' sugar
1/2 cup unsalted butter, melted
1 cup almond toffee bits or 1 cup chocolate-covered toffee bits

CHOCOLATE TOFFEE OOEY GOOEY BUTTER CAKE

Have a tall, cold glass of milk ready with this gooey butter cake, it is sooooo rich and chocolatey!

Provided by Tornado Ali

Categories     Dessert

Time 50m

Yield 1 cake, 20 serving(s)

Number Of Ingredients 10



Chocolate Toffee Ooey Gooey Butter Cake image

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.

Nutrition Facts : Calories 334, Fat 18, SaturatedFat 9.4, Cholesterol 68.6, Sodium 320.2, Carbohydrate 42.2, Fiber 0.8, Sugar 32.1, Protein 3.6

1 egg
1/2 cup butter, melted and slightly cooled
1 (18 ounce) box devil's food cake mix
1/2 cup English toffee bits
8 ounces cream cheese, softened
1/2 cup butter, melted
2 eggs
1 teaspoon vanilla
16 ounces powdered sugar
1/4 cup cocoa (or more if you like)

OOEY GOOEY TOFFEE CAKE RECIPE - (4.4/5)

Provided by á-9642

Number Of Ingredients 12



Ooey Gooey Toffee Cake Recipe - (4.4/5) image

Steps:

  • Cake Bottom: Mix cake bottom ingredients and put in a greased baking pan 13" x 9" Cake Filling: Preheat oven to 325 degrees. Mix cream cheese until smooth. Slowly add eggs and vanilla. Add butter and mix well. Add powdered sugar, slowly. Add chocolate chips and toffee pieces. Mix until ingredients are all just incorporated evenly - do not overmix! Put on top of Cake Bottom ingredients in pan. (Usually a large muffin pan can work well for this.) Bake for 35 minutes. Inside should just be slightly gooey, but not liquid.

Cake Bottom:
1 box yellow cake mix
1 large egg
1 stick butter (softened)
Cake Filling:
8 ounces cream cheese (softened)
2 large eggs
1 tablespoon vanilla
1/4 cup butter
1 pound powdered sugar (sifted)
1 cup semi sweet chocolate chips
1 cup Heath Bar pieces

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