Double Chocolate Gooey Butter Cakes Recipe - Cooking Index
Double Chocolate Gooey Butter Cakes Recipe - Cooking Index
| 8 tablespoons | 120ml | Butter - (1 stick) - melted, plus |
| 8 tablespoons | 120ml | Butter - (1 stick) - melted, plus |
| Additional butter - for greasing pan | ||
| 1 | Chocolate cake mix - (18.25 oz) | |
| 3 | Eggs | |
| 1 | Cream cheese - (8 oz) - softened | |
| 3 tablespoons | 45ml | Cocoa powder - (to 4) |
| 1 | Box powdered sugar - (16 oz) | |
| 1 teaspoon | 5ml | Vanilla extract |
| 1 cup | 146g / 5.1oz | Chopped nuts |
Preheat oven to 350 degrees. 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.
This recipe yields 20 to 24 servings.
Source:
PAULA'S HOME COOKING with Paula Deen - (Show # PA-1B11) - from the TV FOOD NETWORK
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