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"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Double Chocolate Gooey Butter Cake Recipe

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This recipe for Double Chocolate Gooey Butter Cake is from God's Cooks: Sharing Our Blessings - Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 - 18.25 oz. pkg. chocolate cake
2 sticks butter
1 egg, plus 2 eggs
1 - 8 oz. pkg. cream cheese, softened
1 - 16 oz. box powdered sugar (3 3/4 c.)
3 - 4 tbsp. cocoa powder
1 tsp. vanilla
1 c. chopped nuts
Directions:
Directions:
Lightly grease a 9 x 13 inch baking pan. In a large bowl, combine cake mix, 1 egg, 1 stick melted butter. 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 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 40-50 min. at 350ºF. Be careful not to overcook the cake - the center should be a little gooey when finished baking.
Serve with fresh whipped cream
Variation #1:
Peanut Butter-Chocolate Gooey Cake - add 1 c. creamy peanut butter and 3 eggs instead of 2 eggs.
Variation #2:
Pumpkin Gooey Cake - use a yellow cake mix. To the filling add 1 (15 oz.) can pumpkin and 3 eggs instead of 2 eggs. Also add 2 tsp. pumpkin pie spice.
Variation #3:
Pineapple Gooey Cake - use a yellow cake mix. To the filling add a drained 20 oz. can of crushed pineapple and 3 eggs instead of 2 eggs.
Personal Notes:
Personal Notes:
A Paula Deen recipe.

 

 

 

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