No wonder this is one of the most beloved desserts in all of Disney World. There’s enough butter in here to put you in a coma! When you first take a look at the ingredients, all you think of is Paula Deen. Well, that’s because the recipe that is frequently cited on the internet is exactly the same base as her Ooey Gooey bars. Now, the two sticks of butter are spot on. But the amount of confectioner’s sugar is just too much with the addition of chocolate chips and crushed Heath bars. What you end up with is a Ooey Goofy Mess. I have tested, reviewed original St. Louis 1930s Ooey Butter Cake (it’s so hip again), and made some minor changes to Disney copycat recipes that frequent the internet. The result is one far closer to what is served at one of our favorite original Magic Kingdom restaurants – The Liberty Tree Tavern.
Baker’s Secrets
This recipe looks fairly simple, but it can go easily wrong if instructions aren’t followed carefully. Eggs, butter, and cream cheese must all be at room temperature. Some folks recommend using a muffin tin, but I find that this makes the cake layer too dry. You absolutely must use a large enough cake pan, or else it will be runny. Just like most cakes, it can freeze well for many weeks – making it an excellent choice to make ahead for a camping trip. Ice cream is an imperative companion for this dessert, as is a nap afterwards.
Also, note that classic Gooey Cake is made in two layers. However, I sometimes wonder if Liberty Tree Tavern sometimes uses the “magic” Gooey Cake version – which means to mix all ingredients instead of dividing into two layers. On recent visits, the crust layer has been less obvious. Try it the traditional (two-layered) way first.
Perfect Ooey Gooey Toffee Cake (Liberty Tree Tavern)
Ingredients
Cake Base
- 1 box yellow cake mix I use Duncan Hines
- 1 stick butter room temperature
- 1 large egg room temperature
Top Layer
- 8 oz Philadelphia Cream cheese room temperature
- 3 large eggs
- 3 cups confectioner's sugar
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
- 1/2 cup Heath bars, chopped finely
Instructions
Cake Base
- Combine cake mix, 1 egg, and 1 stick of butter in mixing bowl.
- Mix with electric mixer/beater until smooth.
- Spread into bottom of greased 9x13 inch cake pan. It will be thick, and you will need to press it down.
Topping Layer
- Use a beater to cream the cream cheese until smooth.
- Add eggs and beat.
- MIx in confectioners sugar, one cup at a time. Beat this mixture for at least 2 minutes.
- Stir in the chocolate chips and Heath bit.
- Pour on top of cake layer.
- Bake at 350 degrees for 35-45 minutes. Center should still be gooey but not liquid. If not done in 45 minutes, cover with tin foil and bake 5-8 minutes longer.
Finish
- Serve with vanilla ice cream, chocolate or caramel syrup, and slice strawberries.
