Tuesday, April 28, 2009


We sold hundreds of these at the restaurant. For an elegant dessert, make the fudge sauce recipe listed with the chocolate cake, drizzle your dessert plate with a little of the sauce. Warm the bar up just a little in the microwave, maybe 30 seconds. Top with vanilla ice cream, fudge sauce, whipped cream and garnish with a small hand full of mini chocolate chips and almond toffee bits. Finish off with a sprig of mint.

1 Box Yellow Cake Mix (18.25-ounce)
1 Egg
1/2 Cup Butter (1 stick) melted
1 Package Cream Cheese, (8-ounce) softened
2 Eggs
1 Teaspoon Pure Vanilla Extract
2 Cups Confectioners' Sugar
1/2 Cup Butter (1 stick) melted
1 Bags Chocolate Almond Toffee Bits
1/2 Bags Mini Choc Chips

Preheat oven to 300 degrees. Lightly grease a 13X9 pan.
In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside. Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump in confectioners' sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well. Fold in 1 bag of chocolate toffee bits and 1/ 2 bag of mini choc. chips.
Pour filling onto cake mixture and spread evenly. Bake at 350 in oven turning after 15 minutes. Cook until done, about 30 minutes. You want the center to be a little gooey, so don't bake it past that point!
Remove from oven and allow to cool completely. Cut into squares. Just remember that these wonderful little cakes are very, very rich, and a little will go a long way.

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