Chocolate Gooey Butter Cake

Another Gooey Butter Cake recipe.... can't have too many of these recipes... while they are rich and... well... gooey... they make the perfect cake to bring along to a church supper... pot luck supper... or just about anywhere... they're easy to make.. and because they're rich.. you cut the squares small... a little goes a long way...

TIPS

I tasted the batter... yes I do know you shouldn't taste the batter... but I did...  and OMG it tasted fabulous... which for me created high expectations... after baking though the taste changed significantly.. and while really good.. not what I expected.

I figured the taste change was due to the cocoa in the batter... I used the "high" amount in the range... and will consider using the "low" amount next time... but have no fear .. this was one tasty cake!

The original recipe I have listed the cake mix size as 18.25 oz .... the big brands have cut them back to about 15 oz now.. that will work fine also... no need to make any adjustments in the ingredients.

The cocoa powder listed is "baking cocoa" which is not sweetened.. it is NOT the cocoa you use to make chocolate milk.  You find it in the baking aisle at the grocery store.

Try this easy and delicious cake recipe next time you have to bring something to a gathering ... and watch it disappear!

Recipe:  Chocolate Gooey Butter Cake

All you need:

For the crust:

1 pkg. (18.25 oz) chocolate cake mix

1 egg

1 stick (8 tablespoons) butter, melted

For the cake:

1 pkg. (8 oz.) cream cheese, softened

2 eggs

3-4 tablespoons baking cocoa powder

1 (16 oz.) box powdered sugar

1 stick (8 tablespoons) butter, melted

1 teaspoon vanilla extract

All you need to do:

Preheat the oven to 350 degrees F.

Lightly grease a 13 x 9 baking pan.

In mixing bowl, mix the crust ingredients until well blended.  Pat the mixture into the prepared pan and set aside. (I use my standing mixer to mix this).

In a mixing bowl of my standing mixer, beat the cream cheese until smooth.  With the beater still beating, add the eggs one at a time, then add the cocoa powder and continue to beat.

Lower the speed of your mixer before adding the next ingredient, the powdered sugar (otherwise it will fly all over the place).  Beat until well mixed.

Slowly pour the melted butter in the mixing bowl, then the vanilla.  Beat until smooth.  Spread the mixture over the crust mixture in the baking pan.

Bake for 40 to 50 minutes.  Do not overbake.  The center should still be gooey when it's finished baking.  I baked mine for 40 minutes and it cools to a "gooey brownie" texture.  Another 5 minutes or so will make it more of a "moist brownie texture"... unless your oven is on the cool side.. I don't recommend the 50 minute baking time.

Note:  As it cools it will solidify a bit.. and that is to be expected.  I let mine cool before cutting.  Cut your pieces small.. this is a very rich cake.