Caramel, Chocolate, and Almond Gooey Butter Cake
350kcal
Ingredients
For the Crust
- 1 box Golden butter cake mix a convenient base that provides a rich foundation for your cake.
- 1 stick Unsalted butter melted butter for a smooth texture.
- 2 large Eggs help bind the ingredients together.
- 1/3 cup Mini chocolate chips for a delightful burst of chocolate flavor.
- 1/4 cup Toffee bits add caramelized crunch to the crust.
For the Filling
- 8 oz Cream cheese provides creaminess and tang.
- 1 cup Dulce de leche essential for gooeyness.
- 1 tbsp Vanilla extract enhances flavors.
- 1 cup Powdered sugar sweetens the filling.
- 1/2 cup Heavy cream adds richness.
For Topping
- 1/2 cup Slivered almonds add crunchy texture.
- 1/4 cup Additional toffee bits for an extra sweet finish.
Method
Directions
- Preheat your oven to 350°F (175°C) and prepare a 9×13-inch baking pan by lining it with parchment paper.
- Mix the crust ingredients by combining the golden butter cake mix, melted butter, and eggs until smooth. Fold in mini chocolate chips and toffee bits. Press evenly into the prepared pan.
- Beat the cream cheese until smooth. Add dulce de leche, vanilla extract, remaining eggs, and heavy cream. Mix until blended, then gradually incorporate powdered sugar until silky.
- Pour the filling evenly over the crust, scatter the remaining mini chocolate chips and sprinkle slivered almonds on top.
- Bake for 35–40 minutes until edges are golden and center is slightly jiggly.
- Cool completely in the pan before cutting into squares. Top with additional toffee bits before serving.
Nutrition
Serving1sliceCalories350kcalCarbohydrates45gProtein4gFat18gSaturated Fat10gPolyunsaturated Fat1gMonounsaturated Fat6gCholesterol60mgSodium220mgPotassium100mgFiber1gSugar25gVitamin A5IUCalcium3mgIron6mg