caramel, chocolate, and almond gooey butter cake

How To Make caramel, chocolate, and almond gooey butter cake

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  Step 1
  Preheat the oven to 350 degrees F. Spray a 13x9 inch baking dish with cooking spray and set aside. Toast the almonds at 350 degrees for 8 minutes or until golden. Set aside to cool.
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  Step 2
  In a mixing bowl mix the cake mix, 1 stick melted butter, and 1 egg until combined.
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  Step 3
  Press the mixture evenly into the bottom of the prepared baking dish.
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  Step 4
  On top of the crust sprinkle 1/3 cup mini chocolate chips, 1/3 cup toffee bits, and 1/3 cup toasted slivered almonds. Press gently into the crust.
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  Step 5
  In the same mixing bowl, mix together the softened cream cheese and dulce de leche until combined; this usually takes about 2 minutes.
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  Step 6
  Beat in the remaining 3 eggs one at a time.
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  Step 7
  Add 1 tsp vanilla and 1 stick melted butter.
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  Step 8
  Lower the speed of the mixer and gradually add 16 oz of powdered sugar.
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  Step 9
  Whip on medium-high speed so that all of the ingredients come together nicely; about 2 minutes.
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  Step 10
  Pour the filling over the crust and place into the oven.
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  Step 11
  Bake at 350 degrees for 40-45 minutes. When you remove it from the oven, the cake will still appear a little "jiggly." This means you did a great job not over-baking the cake.
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  Step 12
  Allow the cake to cool to room temperature.
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  Step 13
  Make the glaze. Melt the remaining 1/2 cup chocolate chips and 2 Tbsp heavy cream in the microwave for 20 seconds.
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  Step 14
  Stir and microwave for 10 seconds more.
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  Step 15
  Stir the chocolate; it should be completely smooth.
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  Step 16
  Then drizzle the chocolate over the cake.
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  Step 17
  Sprinkle with additional toffee bits. Serve with a dollop of whipped cream.
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