Gooey Biscoff Butter Cake
A few years ago I was introduced to Biscoff spread from a good friend. It’s an irresistible, spreadable cookie spread that you use in the same way as peanut butter or almond butter. It’s made from Biscoff cookies, which are a delicately spiced Belgian cookie with a caramelized sugar flavor. They have a very unique, distinctive taste that you won’t soon forget. You’ve probably had them in flight because several airlines serve them.
You can eat Biscoff spread as a snack on toast, with fruit (one of my favorite ways) or bake with it like I’ve done here. You can add it to any type of recipe that you would use peanut butter in. Here I’ve made a ooey, gooey butter cake with it. This is based off a traditional gooey butter cake, which is a dense cookie/cake like layer topped with a gooey, creamy cheesecake type layer.
I started off with just a simple butter cake mix, added an egg, a stick of butter and some Biscoff. After I mixed that and pressed it into my greased baking dish, I mixed the filling: some more Biscoff, cinnamon cream cheese, a couple of eggs and some vanilla.
Best of all, Biscoff spread has all-natural ingredients and is preservative-free. It’s also free of trans fat and cholesterol, made without genetically modified ingredients or artificial colors, is vegan and does not contain nuts.
If you haven’t yet tried Biscoff, now is the time. Biscoff is holding as exciting Spread the Love Challenge from now until July 28 and is offering some pretty awsome prizes. All you have to do is get creative with Biscoff Spread snacks and upload your tasty Biscoff treat photos that show your favorite ways to “spread the love.”
Lotus Bakeries, the makers of Biscoff products, will narrow down the photo entries to the top 30. Facebook users will vote for the final grand prize winners on the Biscoff fan page. All entrants will be automatically entered in a sweepstakes to win a year’s supply of Biscoff products!
The top three winners of Biscoff’s Spread the Love Challenge, to be announced on August 30, 2013, will receive the following prizes:
- 1st place – A trip to Belgium for two and a tour of the Biscoff factory
- 2nd place – $1,500 cash
- 3rd place – $1,000 cash
Here’s How to Enter:
- Visit Biscoff’s Facebook page or contest microsite.
- “Like” Biscoff on Facebook and upload a Biscoff Spread photo with a title and description. Entrants may submit one additional photo for each referred friend. Please note, all qualified entrants must submit their photos between July 1 (12 a.m. EST) – July 28 (11:59 p.m. EST). Facebook fans will vote for the grand prize winners between August 5 (12 a.m. EST) – August 25 (11:59 p.m. EST).
- The top three winners will be announced on Facebook on August 30.
Yield: Serves 4
Gooey Biscoff Butter Cake
For the cake:
1 package butter cake mix
1 stick , or 1/2 cup butter, melted
1/4 cup Biscoff crunchy spread
For the filling:
3/4 cup Biscoff crunchy spread
1 8oz container Philadelphia Snack Delights in Cinnamon
1 teaspoon vanilla extract
1/2 cup Dixie Crystals powdered sugar for dusting
Heat oven to 350°. Spray a 9 x 13 baking dish with non-stick cooking spray. Combine all ingredients for the cake layer and knead together until well mixed. Using hands, press this layer into pan.
Mix all ingredients for the filling well. Pour over the cake layer evenly.
Bake cake for 40 - 45 minutes. Cake will be gooey.
Did you make this recipe?Be sure to share on Instagram with the hashtag #EclecticRecipes and tag me, @EclecticRecipes!
For more recipes, visit Biscoff’s facebook page here. Don’t forget to also follow them on Pinterest for some really tasty ideas.
Biscoff Spread is available in Peanut Butter aisles in retail, club and drug stores nationwide as well as at www.shopbiscoff.com
Biscoff Spread is a sweet, creamy spread made with Biscoff Cookies. Try this delicious European alternative to peanut butter or chocolate spread. Upload your Biscoff Spread photo to enter Biscoff’s “Spread the Love” contest for a chance to win a trip for 2 to Belgium!
This is a sponsored conversation written by me on behalf of Biscoff . The opinions and text are all mine.