My husband was having a charity bake sale at his work.  His first and only request was for me to bake some toffee butter cakes for them to sell.  I’ve baked it so many times for him over the years, that I don’t even need a recipe.  If you’ve never had a butter cake, it’s similar to chess squares.  Let’s be real…this is not a healthy recipe, but it’s so ooey, gooey, good.  Sometimes you just need to indulge your sweet tooth!

Let’s Bake!

This cake has two layers.  For the bottom cake half, combine the cake mix, 1 egg, and 1 stick melted butter in a large bowl.  Make sure your butter isn’t hot or else you’ll make scrambled eggs and we don’t want that!   Mix well.

It will form a sticky dough ball.

Pat into the bottom of prepared pan(s).  The recipe calls for 1 (13x9x2 inch) pan.  Because I made these cakes for a bake sale, I used smaller disposable pans.  It doesn’t change the recipe at all.

Next, you make the filling or second layer of the cake.  Beat the softened cream cheese with your electric mixer until it’s smooth and fluffy.

Add the eggs and vanilla and mix until combined.

Then you add the box of confectioners’ sugar and combine.  I add it a little bit at a time, so it doesn’t make a big mess.

Lower your mixer speed and slowly add another stick of melted butter.  Mix well.  It isn’t called a butter cake for nothing!

Fold in 1 cup of toffee bits.

Pour the filling over the cake mixture and spread evenly.

I like to sprinkle the remaining toffee bits on top of the filling.

And now, they’re ready to bake!

Bake for 34-45 minutes.  You want the center to still look a little gooey and jiggly.

Let them cool completely before serving.  Slice into small squares.  It’s a rich cake and little goes a long way!

Enjoy!

Ingredients:

Cake:
1 (18.25-ounce) box yellow cake mix (I used Butter Recipe Yellow)
1 large egg
1/2 cup (1 stick) unsalted butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
2 large eggs
1 teaspoon pure vanilla extract
1 (16-ounce) box confectioners’ sugar
1/2 cup (1 stick) unsalted butter, melted
1 cup toffee bits (I buy a bag of Heathy toffee bits in the baking section.  I use 1 cup in the filling and the remaining toffee bits sprinkled on top of the cake.)

Instructions:

Preheat the oven to 350 degrees 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. You can top the cake with the leftover toffee bits.  Bake for 35-45 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. Just remember that these wonderful cakes are very, very rich, and a little will go a long way.

Mine are packed up and ready to for the bake sale!

#choosejoy

Recipe from Paula Deen