Caramel, Chocolate & Almond Gooey Butter Cake - cooking recipe

Ingredients

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
Glaze
1 -2 tablespoon heavy cream
1/2 cup mini chocolate chip
2 tablespoons toffee pieces

Preparation

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.
Glaze:
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.