Ooey Gooey Toffee Cake

Makes four 4-inch Mickey cakes

Ingredients:

Base Layer:

• ½ box of yellow cake mix
• 1 egg yolk, beaten {reserve egg white for cake filling}
• 4 tablespoons unsalted butter, melted

Cake Filling:

• 4 ounces cream cheese, softened to room temperature
• 1 egg + 1 egg white
• 1/2 teaspoon pure vanilla extract
• 2 tablespoons unsalted butter, softened to room temperature
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup Heath Bar pieces
• 2 cups powdered sugar

Instructions:

1. Make Cake Base – Combine ½ box of yellow cake mix, 1 egg yolk, and 4 tablespoons of butter in a mixing bowl. Stir until smooth. Spread into the bottom of a parchment lined 9×9 inch pan. Press into a smooth, even layer.

2. Make Topping Layer – In a medium bowl or the bowl of a stand mixer, beat cream cheese and 2 tablespoons softened butter until smooth. Add eggs and vanilla and beat until combined. Add confectioners sugar, one cup at a time. Beat for 2-3 minutes. Stir in the chocolate chips and Heath bits.

3. Assemble cake – Pour mixture over the top of the cake base and spread evenly.

4. Bake – Bake at 350 degrees for 35-40 minutes. The top should be golden brown and the center should be slightly giggly but edges should be set. Allow to cool on a cooling rack for at least 30 minutes.

5. Serve – Carefully lift the cake out of the pan using the edges of parchment. Place on a cutting board and cut out four large Mickey shapes using a cookie cutter. Place each mini cake on a dessert plate. Top with vanilla ice cream, warm chocolate and caramel sauces, and more toffee bits.