Thursday, July 14, 2011

Double Chocolate Gooey Butter Cake

The minute I saw this recipe I knew I had to try it. I have grown up with my mom making Butter Bars and these are just a chocolate version. I am a sucker for chocolate.

Double Chocolate Gooey Butter Cake
1 18.25 ounce package chocolate cake mix
3 large eggs
1 cup butter
1 8oz package cream cheese at room temperature
3 tbsp unsweetened cocoa powder
1 16 oz box powdered sugar
1 tsp vanilla extract
Whipped cream, for topping (optional)
1. Preheat oven to 350 degrees. Spray 9x13 pan with Pam.
2. In large bowl, combine the cake mix, 1 egg, and 1/2 cup melted butter. Stir until well blended. Pat the mixture into the pan and set it aside.
3. In stand mixer bowl with paddle attachment, beat the cream cheese until smooth. Add the remaining 2 eggs and the cocoa powder and beat until well mixed. Reduce the speed to low and add the powdered sugar. Beat until well mixed. Slowly add the remaining 1/2 cup melted butter and the vanilla. Beat until smooth. Using rubber spatula spread the filling over the batter in the pan.
4. Bake the cake for 40 to 50 minutes. Be careful not to overcook it. The center should still be a little gooey. Let cool completely before cutting. Serve with whipped cream, if desired.

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