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Chocolate Marble Gooey Butter Cake

Source of Recipe

Recipe from "The Cake Mix Doctor" by Anne Byrn


List of Ingredients

CRUST:
1 pkg. Plain yellow cake mix
8 Tblsp. (1 stick) butter, melted
1 large egg

FILLING:
1 pkg. (8 oz.) cream cheese, at room temp.
2 large eggs
1 tsp. vanilla extract
8 Tblsp. (1 stick) butter, melted
3-3/4 cups confectioners’ sugar, sifted
1 pkg. (6 oz.) semisweet chocolate chips



Recipe

Preheat oven to 350° F.

For the crust, place cake mix, melted butter, and egg in a large mixing bowl. Blend with electric mixer for 2 minutes. Batter should come together in a ball. Pat batter evenly over the bottom of an ungreased 13- x 9- x 2-inch baking pan, smoothing it out with your fingers until the top is smooth. Set the pan aside.

For the filling, place cream cheese in mixing bowl. Beat until fluffy. Add eggs, vanilla, melted butter, and beat for 1 minute. Add confectioners’ sugar. Beat until sugar is incorporated.

Place chocolate chips in bowl in microwave. Heat on HIGH for 1 minute, stir. Continue heating in 1 minute increments until chips are melted. Measure out 1 cup of cream cheese mixture and fold it into the melted chocolate; stir until well combined.

Pour remaining filling onto the crust and spread, so that the filling covers the entire surface of the crust. Drop spoonfuls of the chocolate batter over the top of the filling, then swirl with a knife so the top of the batter has a marbled effect. Be careful not to cut through the crust.

Bake until well browned, but center still jiggles when you shake the pan, 45 to 47 minutes. Remove pan from oven and place onto a wire rack to cool for 30 minutes before cutting. Cut into squares and serve.

Store, covered with aluminum foil, at room temperature for up to 4 days or in the refrigerator up to 1 week. Or freeze, wrapped in foil, for up to 6 months. Thaw cake overnight in the refrigerator before serving.