Double Chocolate Gooey Butter Cake

Photo by Angela C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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.

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