Chocolate Gooey Butter Cake

Recipe Ingredients

		For Topping
8 oz	227g	Soft whipped cream cheese - at room temperature
3 oz	85g	Bittersweet or semisweet chocolate - melted
1		Egg
1		Powdered sugar - (1-pound) sifted
		For Cake
1 1/2 cups	93g / 3.3oz	All-purpose flour
1 cup	198g / 7oz	Granulated sugar
1/4 cup	27g / 1oz	Unsweetened cocoa powder
1/2 teaspoon	2.5ml	Salt
2 teaspoons	10ml	Baking powder
1/2 cup	99g / 3.5oz	Butter - (1 stick), melted
2		Eggs
1/2 cup	118ml	Milk
1 teaspoon	5ml	Vanilla

Recipe Instructions

Butter a 9-by-13-inch cake pan. Preheat oven to 350F. To prepare topping: Whip together cream cheese, melted chocolate and egg. When mixture is smooth, stir in sugar. Set aside. To prepare cake: Mix flour, sugar, cocoa powder, salt and baking powder in bowl of an electric mixer.

In another bowl, stir together melted butter, eggs, milk and vanilla. Slowly add the liquid ingredients to dry ingredients; beat for 3 minutes. Pour batter into prepared pan. Gently spread topping over cake.

Bake for 40 minutes or until done. Let cake cool completely, at least 4 hours, before cutting. The cake will stay moist and delicious for 3 days.

Food writer Judith Olney developed this recipe for "The Farm Market Cookbook" (Doubleday).

Source:
St. Louis Post-Dispatch 8/19/96

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