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Gluten-Free Gooey Chocolate Toffee Cake
Gluten-Free Gooey Chocolate Toffee Cake
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Prep Time:
15 minutes
Total Time:
1 hour
Indulgent gluten-free pudding cake oozing with rich deliciousness.
Ingredients:
  • 1 box (15 oz) Betty Crocker™ Gluten Free Devil's Food Cake Mix
  • 1 box (4-serving size) gluten-free butterscotch instant pudding and pie filling mix
  • 1 cup sour cream
  • 3/4 cup vegetable oil
  • 1/3 cup water
  • 3 eggs
  • 1 cup semisweet chocolate chips
  • 1/2 cup gluten-free toffee bits
  • 3 tablespoons gluten-free butterscotch topping, plus more for serving
  • Sweetened whipped cream, if desired
Instructions:
  • Preheat the oven to 350°F and generously grease a 13x9-inch pan with cooking spray; set aside.
  • Combine cake mix, pudding mix, sour cream, oil, water, and eggs in a large bowl. Beat with an electric mixer on medium speed for 2 minutes until well mixed. Pour the batter into a pan and top with chocolate chips and toffee bits for extra flavor and texture.
  • Bake the cake for 33 to 36 minutes, or until the center is set and bounces back when lightly touched. Drizzle with butterscotch topping while warm. After 10 minutes, slice into 5 rows by 3 rows. Serve topped with whipped cream and extra butterscotch topping.

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