Bonnies Chocolate Walnut Gooey Butter Cake Recipes

BONNIE BUTTER CAKE

Steps:

• Heat oven to 350 degrees. Grease bottom and sides of rectangular pan, 13 x 9 x 2 inches, or 2 round pans, 9 x 1 1/2 inches; lightly flour.
• Beat sugar, butter/margarine, vanilla and eggs in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour, baking powder and salt alternatively with milk on low speed. Pour into pan(s).
• Bake for 45 to 50 minutes if using the rectangular pan, 30 to 35 minutes if using the round pans, or until toothpick inserted in center comes out clean. Cool rectangular pan on wire rack. Cool round pans 10 minutes; remove to wire rack. Cool completely.
• TO MAKE THE FROSTING: Mix all ingredients except vanilla in 2 1/2 quart saucepan. Heat to rapid boil, stirring occasionally. Boil 1 minute without stirring. Place saucepan in bowl of ice and water. Beat until frosting is smooth and of spreading consistency. Stir in vanilla.

BONNIE'S CHOCOLATE WALNUT GOOEY BUTTER CAKE

Steps:

• 1. Preheat the oven to 350 degrees, and place the rack in the CENTER of the oven.
• 2. Assemble all the ingredients before you begin. You will need a 9X13 inch pan and a hand mixer. Don't grease the pan.
• 3. Mix the cake mix, 18.25 ounce size so it will be enough mix to make a ball of dough. Add melted butter, 2 eggs and 1 teaspoon of Mexican vanilla. Stir on low to mix with a hand mixer for one minute. Finish mixing the ingredients with a wooden spoon. It will be a stiff dough in the shape of a ball.
• 4. Put the dough ball in the 9X13 inch pan and pat it down and outward with your fingers. Work it evenly and 1/2 inch up the sides of the pan. SAVE THE BOWL AND THE BEATERS for the filling, no need to wash them.
• 5. Add the chocolate chips and the chopped nuts to the pan, and spread them evenly over the crust.
• 6. Mix the cream cheese together until fluffy. Then add the vanilla and the eggs. Beat with a hand mixer 1 minute on low, then scrape the bowl down and beat one minute on more on medium until smooth. Now add the 3 3/4 cups of confectioner's sugar. Beat on 1 minute on medium speed until well mixed.
• 7. Scrape the sides down with a spatula. Pour the filling onto the chocolate cake mixture in the baking pan. Cover evenly.
• 8. Smooth the filling with a spatula. Spread it out so it covers the entire pan up to the sides of the crust. It is ready to bake.
• 9. Bake 40 minutes or so in the 350 degree oven until the sides pull away and are set, and the center jiggles slightly, and starts to turn a light carmel color. Here is what it looks like when it is baked. Cool on a wire rack. When almost cool, slice intoa bar shape -- about 20 slices. I slice once lenthgwise and then turn the pan and slice across it. You should get 20 slices.
• 10. Have a slice of this gooey cake with a scoop of vanilla ice cream on top. Enjoy!

CHOCOLATE GOOEY BUTTER CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Mix cake mix, butter, 2 eggs, and vanilla extract in a bowl. Pat into the prepared pan.
• Mix cream cheese, cocoa powder, and remaining eggs together in another bowl with an electric mixer. Beat in powdered sugar slowly. Pour over cake layer in the pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool.

BUTTER RUM BONNIE CAKE

Steps:

• Preheat your oven to 350 degrees. While waiting, grease and flour a 13x9 inch pan. You can also use two 9 inch pans or three 8 inch pans if you prefer a layer cake.
• Start with the cake ingredients. In a large mixing bowl, mix the sugar, butter, eggs and vanilla on low speed until the mixture begins to get fluffy. This usually takes two or three minutes if your butter is nice and soft.
• Beat the mixture on high speed (the highest your mixer will go!) for five minutes, scraping the sides of the bowl to ensure complete mixing. This step is very important; do not skip it to save time! It will make all the difference in the fluffiness of the cake. The mixture should be pale and resemble cheesecake filling by the time you are finished mixing.
• Beat in the flour, baking powder, salt and milk alternately on low speed. The mixture will thicken considerably as more flour is added. This is great for giving those arm muscles a workout!
• Add the rum or rum flavoring and give the mixture a final mix on low speed. You can add a little more rum if you're so inclined, but too much will ruin the consistency of the cake. Save it for the glaze or get yourself a drink!
• Pour the mixture into your pan(s).
• Bake until a toothpick inserted into the center of the cake comes out clean. For 13x9 pans this is approximately 45-50 minutes; for layers this is approximately 30-35 minutes.
• Let the cake cool while you make the glaze.
• Heat the butter in a small saucepan over low heat until it is fully melted.
• Slowly add the rum or rum flavoring and the powdered sugar. Make sure you take the time to dissolve the sugar, it can take a few minutes to fully melt. The glaze should thicken considerably by the time the last of the sugar is added. You can add more rum than the amount listed if you're so inclined, but too much will cause consistency problems.
• If the glaze is too thick, add hot water one tablespoon at a time until it reaches the consistency you want. For this cake I prefer leaving it on the thicker side (1-2 tablespoons of water at the most) but it is a matter of personal taste.
• Add the nutmeg and cinnamon. These spices are optional, but they add a lot of character to the glaze and give it a flavor similar to a hot buttered rum - yum! Add more if you like this combination, the amounts listed are conservative for what my family in particular enjoys!
• Let the glaze cool for a minute or two and then pour it over the top of the cooled cake. Use a spatula or spoon to help make sure the cake gets fully covered if the glaze is on the thicker side. To really make sure the glaze gets into the cake, you can poke holes in the top of the cake with a fork before pouring - this will help the cake soak up the glaze.
• Let the cake sit for at least half an hour before serving. This will give the glaze time to harden up a little and become more like a smooth frosting than a wet glaze.
• Serve and enjoy! You can sprinkle a little extra nutmeg and cinnamon over the top for presentation, but I've found that the taste of the cake requires no bells and whistles to get attention! It may look and feel simple, but this is deceptive once you get a taste of what you've made.