Caramel, Chocolate & Almond Gooey Butter Cake

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• 1/3 cup toasted almond
• 1 (18 ounce) box duncan hines caramel cake mix
• 1 cup butter, melted, divided
• 4 eggs, divided (1 and 3)
• 1/3 cup toffee pieces
• 1/3 cup mini chocolate chip
• 8 ounces cream cheese, softened
• 1 (13 1/2 ounce) can dulce de leche (recommend nestles)
• 1 teaspoon vanilla
• 2 cups powdered sugar
• 1 -2 tablespoon heavy cream
• 1/2 cup mini chocolate chip
• 2 tablespoons toffee pieces

Recipe

• 1 preheat the oven to 350 degrees. spray a 13x9 inch baking dish with non-stick cooking spray and set aside.
• 2 toast the almonds at 350 degrees for 8 minutes or until golden. set aside to cool.
• 3 in a mixing bowl mix together the cake mix, one stick of melted butter and one egg until combined.
• 4 press the mixture evenly into the bottom of the prepared baking dish.
• 5 on top of the crust sprinkle the mini chocolate chips, toffee bits and toasted almonds.
• 6 in the same mixing bowl, mix together the softened cream cheese and the dulce de leche until combined.
• 7 beat in the remaining 3 eggs, vanilla, powdered sugar and 1stick melted butter.
• 8 whip on medium high speed so that all of the ingredients are well blended.
• 9 pour the filling over the crust and place into the oven.
• 10 bake for 40-45 minutes. when you remove it from the oven, the cake will still appear a little "jiggly." this means you did not over bake the cake!
• 11 allow the cake to cool to room temperature then drizzle with chocolate glaze and sprinkle with toffee bits.
• 12 serve with a dollop of whipped cream.
• 13 glaze:.
• 14 melt 1/2 cup of additional chocolate chips and 1 tablespoon of heavy cream in the microwave. stir until completely smooth - if thick add up to 1 tablespoon of cream to thin.