We are wrapping up our yearly summer trip to Iowa. This year my 20-year high school reunion coincided with our family reunion, so we have been busy spending time with family members and also catching up with classmates that I haven't seen in a decade or two. Dan and I are wrapping up our time away by sitting on my aunt and uncle's deck overlooking the lake, while listening to the waves crash onto the shore and gazing at the sun as it sets behind the trees. We will be out the door early tomorrow in order to make it back for Elijah's therapies (that we have missed for the past four weeks--yikes).
While I was visiting friends in Texas, we made Paula Deen's Ooey Gooey Butter Cake for dessert one night. I LOVED IT. Seriously, you guys, I could have eaten the entire freaking pan. Once I got back home, I decided I needed to make it again. You know, to share it with other people. Not so I could potentially eat another pan by myself. Of course not that. This is a super deliciously sweet and addictive dessert that will make you fall to your knees. It is Paula Deen's recipe, with just a few teeny tiny ooey gooey additions.
Preheat your oven to 350 degrees F. Coat a 9x13 pan with cooking spray and set aside.
In a medium bowl, combine:
18.25-oz. box yellow cake mix
1/2 cup (1 stick) salted butter, melted
Using a hand-held mixer, beat on medium speed until combined. Press into the bottom of the prepared pan and set aside.
In a large bowl, combine:
8-oz. package cream cheese, softened
1 teaspoon vanilla extract
Using a hand-held mixer, beat on medium speed until smooth.
Add a 16-oz. package of confectioners' (powdered) sugar.
Beat until smooth.
Add 1 stick of melted butter.
Beat until smooth.
Add an 8-oz. package of milk chocolate toffee bits.
Fold in the toffee bits with a spatula and stir until combined.
Pour the mixture over top of the crust and spread evenly. Bake in the preheated oven for 40 to 45 minutes, leaving the center of the cake nice and gooey. Add sprinkles over the top (if desired), once the cake is removed from the oven.
Let cool and cut into squares. Enjoy it while it lasts 'cuz it will not last long, people. Thank you, Paula Deen!