Double-Chocolate Gooey Butter Cake
Source of Recipe
Paula Deen
List of Ingredients
1 cup (2 sticks) butter, melted, plus additional for pan
1 package (18.25 ounces) chocolate cake mix
3 large eggs
1 package (8 ounces) cream cheese, softened
3 to 4 tablespoons cocoa powder
1 box (1 pound) confectioner's sugar
1 teaspoon vanilla extract
1 cup chopped nuts
Recipe
1. Heat oven to 350 degrees F. and place rack in center. Lightly butter a 13-by-9-inch baking pan.
2. In a large bowl, stir together cake mix, 1 egg, and 1/2 cup butter until combined well; evenly pat into prepared pan and set aside.
3. In a large mixer bowl, beat cream cheese on medium speed until smooth. Beat in remaining 2 eggs and the cocoa powder until combined well. Reduce speed to low and add sugar; beat until combined well. Gradually beat in remaining 1/2 cup butter and the extract; beat until smooth. Fold in nuts with a rubber spatula and spread over cake mixture in pan.
4. Bake until set around edges but center is a little gooey, 40 to 50 minutes (do not overbake).
5. Transfer cake in pan to a wire rack and let cool slightly before cutting.
Makes 20 to 24 servings
Prep time: 20 minutes
Total time: 1 hour 20 minutes
Nutrition facts per serving (based on 20 servings):
Calories: 365
Total fat: 20g
Saturated fat: 9.5g
Sodium: 342mg
Carbohydrate: 45g
Calcium: 56mg
Cholesterol: 69mg
Protein: 4g
Fiber: 2g
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