Gooey Almond Butter Cake Recipes

Steps:

• 1. In large bowl combine sugar and butter,stir until blended. Add eggs, stirring after each addition.
• 2. Stir in almond extract, vanilla, and salt. Stir in flour.
• 3. Pour batter into greases 9 inch round cake pan. Sprinkle top of batter with slivered almonds and 2 tsp. sugar.
• 4. Bake in 350 oven for 35-40 minutes. Cool slightly in pan.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix cake mix, melted butter, 1 teaspoon vanilla, and 2 eggs with a spoon. Pat into a 9x13-inch pan.
• Mix cream cheese, remaining 2 eggs, and remaining 1 teaspoon vanilla with an electric mixer. Slowly beat in confectioner's sugar. Pour over cake layer.
• Bake for 40 to 45 minutes. Cool.

Steps:

• preheat to 350°F.
• CRUST:.
• mix in a large bowl cake mix, melted butter, egg, and almonds.
• Blend with mixer on low speed for 2 minutes.
• The batter should form a ball.
• Place batter into an ungreased 13 x 9-inch baking pan. evenly over the bottom.
• Set the pan aside.
• FILLING:.
• Mix cream cheese until fluffy.
• Add the eggs, almond extract, and melted butter and beat on medium speed for 1 minute.
• Add the powered sugar.
• Beat on medium speed until the sugar is well blended in about 1 minute.
• Pour the filling onto the crust and spread so that the filling covers the entire surface and reaches the sides of the pan.
• Place in oven.
• Bake the cake for 45 minutes or until brown.
• The cake will not look done it's supposed to look that way.
• Remove the pan from the oven and place on wire rack to cool, then cut into squares and serve.

Steps:

• Preheat the oven to 350 degrees.
• Lightly grease a 13 x 9 inch baking pan.
• To make the crust: Combine crust ingredients and mix well with an electric mixer on low speed, 1 1/2-2 minutes.
• Spray fingers with cooking spray and pat crust mixture into the pan; set aside.
• To make filling: in another bowl, beat the cream cheese until smooth.
• Add the eggs, almond extract, vanilla extract, amaretto, and butter; mix well.
• Add powdered sugar and mix well.
• Stir in the almonds.
• Pour the batter over the cake mixture.
• Bake for 40-50 minutes. (mine were done at 40 minutes).
• Cool on a wire rack for 1 hour.

Steps:

• 1. Preheat the oven to 350 degrees. Spray a 13x9 inch baking dish with cooking spray and set aside. Toast the almonds at 350 degrees for 8 minutes or until golden. Set aside to cool.
• 2. 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.
• 3. In the same mixing bowl, mix together the softened cream cheese and the Dulce de Leche until combined.
• 4. Beat in the remaining 3 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.
• 5. 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!
• 6. 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.
• 7. 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.