DOUBLE CHOCOLATE GOOEY BUTTER CAKE
Prep Time: 15 minutes
Yield: 20 to 24 servings
8 tablespoons (1 stick) butter, melted, plus
8 more tablespoons (1 stick) butter,
melted, plus additional butter, for
greasing pan
1 (18.25-ounce) package chocolate cake mix
1 egg, plus 2 eggs
1 (8-ounce) package cream cheese, softened
3 to 4 tablespoons cocoa powder
1 (16-ounce) box powdered sugar
1 teaspoon vanilla extract
1 cup chopped nuts
Preheat oven to 350 degrees F.
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.
This was shared by Vicki Story on [EMAIL PROTECTED]
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.
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