DOUBLE CHOCOLATE GOOEY BUTTER CAKE

By ddma_34d

Ingredients

• 1 CUP (2 STICKS) BUTTER, MELTED PLUS ADDITIONAL FOR PAN
• 1 PKG CHOCOLATE (18.25OZ) CAKE MIX
• 3 LARGE EGGS
• 1 - 8 OZ CREAM CHEESE, SOFTENED
• 3 -4 TBSP COCOA POWDER
• 1 BOX (1 LB) CONFECTTIONE'S SUGAR
• 1 TSP VANILLA EXTRACT
• 1 CUP CHOPPED NUTS

Preparation

Step 1

HEAT OVEN TO 350 AND PLACE RACK IN CENTER.LIGHTLY BUTTER 13 X 9 INCH PAN. IN A LARGE BOWL, STIR TOGETHER CAKE MIX, 1 EGG, AND 1/2 CUP BUTTER UNTIL COMBINED WELL, EVENLY PAT INTO PREPARED PAN AND SET ASIDE.

IN A LARGE MIXER BOWL, BEAT CREAM CHEESE ON MEDIUM SPEED UNTIL SMOOTH. BEAT IN REMAINING 2 EGGS AND THE COCOA POWDER UNTIL COMBINED WELL. REDUCE SPEED TO LOW AND ADD SUGAR , BEAT UNTIL COMBINED WELL. GRADUALLY BEAT IN REMAINING 1/2 CUP BUTTER AND THE EXTRACT, BEAT UNTIL SMOOTH, FOLD IN NUTS WITH RUBBER SPATULA AND SPREAD OVER CAKE MIXTURE IN PAN.

BAKE UNTIL SET AROUND EDGES BUT CENTER IS A LITTLE GOOEY, 40 - 50 MINUTES ( DO NOT OVER BAKE) TRANSFER CAKE IN PAN TO COOLING RACK AND LET COOL SLIGHTLY BEFORE CUTTING.