CHOCOLATE GOOEY BUTTER CAKE

by

INGREDIENTS

  • 2 sticks (226g) butter, melted
  • 1 package chocolate cake mix
  • 3 large eggs, one egg for bottom cake layer THEN two eggs for filling layer
  • 1 package (8-ounce) cream cheese, softened
  • ΒΌ cup (31g) cocoa powder
  • 16 ounces confectioners sugar
  • 1 teaspoon vanilla extract

INSTRUCTIONS

  1. Heat oven to 350 degrees (325 convection) and prepare and 9-inch by 3-inch round cake pan OR 9-inch x13-inch dish. (I have heard bundt pans work as well!)
  2. Combine the cake mix, 1 egg (you will use the other two eggs elsewhere), and 1 stick melted butter (1/2 cup or 113g), and stir until well blended.
  3. Pat the mixture into prepared pan and set aside.
  4. In a stand mixer on medium speed (or using a hand-held mixer), beat the cream cheese until smooth. Add the remaining 2 eggs and the cocoa powder.
  5. Lower the speed of the mixer and add the powdered sugar. Slowly add the remaining 1 stick (1/2 cup) of melted butter. Add vanilla and continue to beat the mixture until smooth.
  6. Pour filling over cake mixture in pan. Bake for 40 to 50 minutes. (check at 30 minutes with 9×13) 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.