Prep 20 mins
Cook 40 mins
Winner of a 2011 flour contest. Found on Just a Pinch website. Haven't tried it yet, but it does look like a little bit of heaven served on a plate (from the photo posted). Thanks Melissa Sperka for allowing this to be in our recipe collection.
- 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
- Preheat the oven to 350 degrees. Spray a 13x9 inch baking dish with non-stick cooking spray and set aside.
- Toast the almonds at 350 degrees for 8 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 3 eggs, vanilla, powdered sugar and 1stick melted butter.
- Whip on medium high speed so that all of the ingredients are well blended.
- Pour the filling over the crust and place into the oven.
- 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!
- 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.
- 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.