Wednesday, November 5, 2008

Double Chocolate Gooey Butter Cake

I made this recipe for Sunday Lunch with the in-laws, and it was incredible.

Andrew said it was like the best brownie he had ever had. It was really easy to make too, which was nice. Pay no attention to the amount of butter the recipe calls for, or you will feel really guilty eating any of this. Double Chocolate Gooey Butter Cake
Prep Time: 15 min
Cook Time: 45 min
Level: Easy
Serves: 20 to 24 servings

8 tablespoons (1 stick) butter, melted, plus 8 more tablespoons (1 stick) butter, melted, plus additional butter, for greasing pan
1 (18.25-ounce) package chocolate cake mix
1 egg, plus 2 eggs
1 (8-ounce) package cream cheese, softened
3 to 4 tablespoons cocoa powder
1 (16-ounce) box powdered sugar
1 teaspoon vanilla extract
1 cup chopped nuts

Preheat oven to 350 degrees F.
Lightly grease a 13 by 9-inch baking pan.

In a large bowl, combine the cake mix, 1 egg, and 1 stick melted butter, and stir until well blended. Pat mixture into prepared pan and set aside.

In a stand mixer, or with a hand mixer, beat the cream cheese until smooth. Add the remaining 2 eggs, and the cocoa powder. Lower the speed of the mixer, and add the powdered sugar. Continue beating until ingredients are well mixed. Slowly add the remaining 1 stick of melted butter, and the vanilla, continuing to beat the mixture until smooth. Stir in nuts with a rubber spatula. Spread filling over cake mixture in pan. Bake for 40 to 50 minutes. Be careful not to overcook the cake; the center should still be a little gooey when finished baking. Let cake partially cool on a wire rack before cutting into pieces.


mom said...

It was very good!!
Thank you for sharing some with us.

jim thompson said...

i'm now hungry