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Double Chocolate Gooey Butter Cakes

Source of Recipe

Double Chocolate Gooey Butter Cakes


Recipe Introduction

Paula Deen recipe Difficulty: Easy Prep Time: 15 minutes Cook Time: 45 minutes Yield: 20 to 24 servings

List of Ingredients

8 T. (1 stick) butter, melted, plus 8 more T. (1 stick) butter, melted, plus additional butter, for greasing pan
1 (18.25-oz.) pkg. chocolate or Devil's Food cake mix
1 egg, plus 2 eggs
1 (8-oz.) pkg. cream cheese, softened
3 to 4 T. cocoa powder
1 (16-oz.) box powdered sugar
1 tsp. pure vanilla extract
1 C. chopped nuts








Recipe

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. 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.