Tuesday’s Taste Tempters 12.20.11

Tuesday’s Taste Tempters 12.20.11

Posted: Tuesday, December 20, 2011 8:03 pm

Today’s recipe was submitted by Just A Pinch Recipe Club, the online food-focused social network at www.justapinch.com, which recently hosted a recipe contest. The winner was Melissa Sperka of Greensboro, N.C.
Caramel, Chocolate & Almond Gooey Butter Cake
1 box caramel cake mix
1 can (13.4 ounce) dulce de leche
16 ounces powdered sugar
8 ounce cream cheese, softened
1 cup (2 sticks) melted butter, divided
4 large eggs
1/3 cup slivered almonds, toasted
1/3 cup toffee bits
1/3 cup mini chocolate chips, plus 1/2 cup
1 tablespoon heavy cream
1 teaspoon vanilla

Preheat the oven to 350 degrees. Spray a 13-inch x 9-inch baking dish with cooking spray and set aside. Toast the almonds at 350 degrees for eight minutes or until golden. Set aside to cool.
In a mixing bowl mix together the cake mix, one stick of melted butter and one egg until combined. Press the mixture evenly into the bottom of the prepared baking dish. On top of the crust sprinkle the mini chocolate chips, toffee bits and toasted almonds.
In the same mixing bowl, mix together the softened cream cheese and the Dulce de Leche until combined.
Beat in the remaining three eggs, vanilla, powdered sugar and melted butter. Whip on medium high speed so that all of the ingredients come together nicely. Pour the filling over the crust and place into the oven.
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.

GLAZE
Melt 1/2 cup of additional chocolate chips and 1 tablespoon of heavy cream in the microwave. Stir until completely smooth then drizzle over the cake before serving.
Allow the cake to cool to room temperature then drizzle with chocolate glaze and sprinkle with toffee bits. Serve with a dollop of whipped cream.

Published in The Messenger 12.20.11

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