Ingredients
Cake:
1 (18.25-ounce) box yellow cake mix
1 large egg
1/2 cup (1 stick) unsalted butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
2 large eggs
1 teaspoon pure vanilla extract
1 (16-ounce) box confectioners' sugar
1/2 cup (1 stick) unsalted butter, melted
1 cup almond toffee bits or chocolate toffee bits
Directions:
Preheat the oven to 350 degrees F. Lightly grease a 13 by 9 by-2-inch baking pan.
For the cake: In the bowl of an electric mixer, combine the cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside.
For the filling: Still using an electric mixer, beat the cream cheese until smooth. Beat in the eggs and vanilla. Dump in confectioners' sugar and beat well. Reduce the speed and slowly pour in butter. Mix well. Fold in toffee bits.
Pour filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. 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 cakes are very, very rich, and a little will go a long way.
SOURCE
Perfect Chocolate Cake
Ingredients
1/2 cup sugar
1 1/2 teaspoons vanilla extract
2 eggs
1 stick butter, melted
2/3 cup all-purpose flour
1/4 teaspoon ground cinnamon
Pinch salt
Nonstick cooking spray
Special Equipment:
Pizzelle iron
Cone-shaped mold
Directions
1. In a large bowl, add sugar, vanilla extract and eggs and beat until creamy with a hand held electric beater. Add butter and mix well.
2. In a medium bowl, add flour cinnamon and salt. Slowly blend into wet ingredients.
3. Spray pizzelle iron with nonstick cooking spray and allow to warm up. Pour 3/4 tablespoon of batter onto the iron and cook until baked and brown.
4. While still hot, quickly roll the waffle around a cone-shaped mold, sealing the point. (The cones will harden as they cool; remove from the mold when cool.) Repeat with remaining batter.
SOURCE
Waffle Cone
Ingredients
Cupcake:
1 cup butter, room temperature
2 cups sugar
4 eggs
3 cups sifted self-rising flour
1 cup milk
1 teaspoon vanilla extract
Directions
1. Preheat oven to 350 degrees F.
2. Line 2 standard 12-cup muffin/cupcake pans with papers.
3. Using an electric mixer, cream the butter and sugar together until light and fluffy, about 5 minutes. Add the eggs 1 at a time, beating well after each addition. Add the flour and milk, alternately, into the creamed mixture, beginning and ending with the flour. Add the vanilla and continue to beat until well mixed.
4. Divide the batter equally among the papers, filling them about 34 of the way up. Level the batter by dropping muffin pan on counter top to release the air bubbles.
5. Bake for about 18 to 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Cool in pan for 5 to 10 minutes and then remove the cupcakes to a wire rack to cool completely.
Vanilla Cream Filling:
2 tablespoons vegetable shortening
4 tablespoons butter, room temperature
1/2 cup confectioners' sugar
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1 cup light corn syrup
1. With an electric mixer, cream shortening and butter together. Add confectioners' sugar and granulated sugar and beat until light and fluffy. Beat in vanilla extract. Gradually beat in corn syrup. Continue beating until the mixture has thickened to a mayonnaise-like consistency, about 3 minutes.
2. When the cupcakes have cooled completely, fill a pastry bag, fitted with a medium-small plain, round tip with the vanilla filling. With a sharp, paring knife, cut a cross down into the center of each cupcake from the top, about 1-inch deep. Insert the tip of the pastry bag into the cross and gently squeeze about 1 1/2 teaspoons of the vanilla filling into the center of each cupcake.
3. Wipe away any vanilla filling that oozes out when you remove the tip from the cupcake.
Peanut Butter Frosting:
1 1/2 sticks butter, room temperature
1 cup peanut butter
1 cup granulated sugar
Pinch salt
1 teaspoon vanilla extract
1/4 cup heavy cream
3 cups confectioners' sugar
1. Cream the butter, peanut butter, granulated sugar and salt together with an electric mixer until light and fluffy. Beat in the vanilla extract and heavy cream. 2. Gradually beat in the confectioners' sugar.
3. Frost the vanilla filled cupcakes with a butter knife or from a large star tipped pastry bag.
SOURCE
Cupcake 
