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DOUBLE CHOCOLATE GOOEY BUTTER CAKES




Source of Recipe


Ron


Recipe Introduction


From a recipe newsgroup in Annexcafe I read from time to time
Difficulty: Easy - Prep Time: 15 minutes - Cook Time: 45 minutes - Yield: 20 to 24 servings



List of Ingredients




8 tablespoons (1 stick) butter, melted
... plus 8 more tablespoons (1 stick) butter, melted
... plus additional butter, for greasing pan
(whew!)
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


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