Paula Deen's Double Chocolate Gooey Butter Cake

By 12_34

Ingredients

• 1 18.25-oz. pkg. chocolate cake mix
• 3 large eggs
• 1 cup (2 sticks) unsalted butter, melted, plus butter for the pan
• 1 8-oz. pkg. cream cheese at room temperature
• 3-4 Tbsp. unsweetened cocoa powder, to taste
• 1 16-oz. box confectioners sugar
• 1 tsp. vanilla extract
• 1 cup chopped unsalted nuts
• Whipping cream for topping (optional)

Details

Preparation time 20mins
Cooking time 80mins

Preparation

Step 1

1. Preheat the oven to 350 degrees. Lightly butter a 9x13" baking pan.

2. In a large bowl, combine the cake mix, 1 egg and 1/2 cup of the melted butter. Stir until well-blended. Pat the mixture into the pan and set it aside.

3. In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the cream cheee until smooth. Add the remaining 2 eggs and the cocoa powder and beat until well mixed. Reduce the speeed to low and add the confectiners sugar. Beat until well-mixed. Slowly add the remaining 1/2 cup melted butter and the vanila. Beat until smooth. Using a rubber spatula, stir in the nuts. Spread the filling over the batter in the pan.

4. Bake the cake for 40-50 minutes. Be careful not to overcook it. The center should still be a little gooey. Let partially cool on a wire rack before slicing. Serve with whipped cream, if desired.