Toffee Butter Cake
Serves: 20 to 24 squares
Ingredients:
Cake:
1 (18.25-ounce) box yellow cake mix
1 large egg
1/2 cup (1 stick) Crystal 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) Crystal Unsalted Butter, melted
1 cup almond toffee bits or chocolate toffee bits
Directions:
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. Add 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.
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