Double Chocolate Gooey Butter Cake

By june

Ingredients

• 1 cup (2 sticks) butter, melted, plus additional for pan
• 1 package (18.25 oz) chocolate cake mix
• 3 large eggs
• 1 package (8 oz) cream cheese, softened
• 3 to 4 tbsp cocoa powder
• 1 box (1 lb) confectioners' sugar
• 1 tsp vanilla extract
• 1 cup chopped nuts

Details

Servings 20

Preparation

Step 1

Heat oven to 350 degrees and place rack in center. Lightly butter a 13-by-9 inch baking 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 a rubber spatula and spread over cake mixture in pan.
Bake until set around edges but center is a little gooey, 40 to 50 minutes (do not overbake). Transfer cake in pan to a wire rack and let cool slightly before cutting.


Per serving: 365 calories, 20 g total fat; 9.5 g sat fat, 342 mg sodium, 45 g carbs, 56 mg calcium, 69 mg chol, 4 g protein, 2 g fiber