Bonnies Chocolate Walnut Gooey Butter Cake Recipes

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.

GOOEY BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 2.2-quart glass baking pan with aluminum foil and spray with nonstick cooking spray.
• Combine sugar, butter, and vanilla extract in a bowl. Beat with an electric mixer until smooth and fluffy.
• Sift 3/4 cup flour, cocoa powder, salt, and baking soda together in a second bowl.
• Beat eggs, one at a time, into the sugar and butter mixture, until thoroughly combined. Add the flour mixture in 2 to 3 batches, mixing slowly until batter is just combined.
• Toss chocolate chips and walnuts with 1 1/2 tablespoons flour. Fold into the batter. Pour batter into the prepared baking pan and use a rubber spatula to level off the top.
• Bake in the preheated oven until edges are set and start to pull away from the sides of the pan, 20 to 30 minutes. Let cool until center firms up.

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.

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.

GOOEY BUTTER CAKE

Steps:

• Preheat oven to 325°. In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, whisk together melted butter, egg and vanilla; add to flour mixture and stir to combine. Press onto bottom of a greased 13x9-in. baking dish., For topping, in a large bowl, beat cream cheese and eggs until smooth. Add confectioners' sugar and stir to combine. Pour over crust. Bake until center is almost set and edges start to brown, 40-45 minutes. Cool 1 hour on a wire rack. Sprinkle with additional confectioners' sugar if desired.

CHOCOLATE PEANUT BUTTER GOOEY CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease a 9x13 inch pan.
• For crust, mix cake mix, egg, and 1 stick of melted butter with a large spoon and pat into the bottom and up the sides of pan.
• For filling mix cream cheese, peanut butter, and eggs together with mixer until smooth, scraping down the sides.
• Add powdered sugar and vanilla.
• Mix until smooth.
• Slowly add melted butter to filling and mix until smooth.
• Pour the filling over the crust and bake 25 - 30 minutes.
• Check after 25 minutes.
• When it is done, the edges will pull away from the sides of pan and the filling will have browned, but middle should be very gooey. It will still jiggle.

GOOEY BUTTER CAKE

Steps:

• For the cake, place the milk in a small saucepan over medium heat for about 1 minute, or in the microwave on low power for 45 seconds, and heat until the milk is 100° F. Sprinkle the yeast over the milk, and stir to dissolve. Set aside.
• Place the butter, sugar, and salt in a large bowl, and beat with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Add the egg, and beat until incorporated. Stop the mixer, and scrape down the sides of the bowl. Add the flour alternately with the yeast and milk mixture, beginning and ending with the flour. When all the flour has been added, blend on low speed until the dough is smooth and elastic, about 5 minutes.
• Lightly rub butter into the bottom of two 8" square pans. Divide the dough in half, and press one half into the bottom of each pan. Cover each pan loosely with plastic wrap, and place in a warm place to rise until nearly doubled, about 2 hours.
• When the dough has nearly finished rising, make the filling. Place the butter, sugar, salt, and corn syrup in a large mixing bowl, and beat on medium speed until light and fluffy, about 3 minutes. Scrape down the bowl and add the vanilla and 1 egg. Beat on medium speed until combined, then add the second egg. Add the milk and half the flour, beating until combined. Add the rest of the flour, and beat until smooth. Set aside.
• Place a rack in the center of the oven, and preheat the oven to 350°F. Pour the filling over the rising dough, dividing it evenly between the 2 pans, and spread it to the edges. Place the pans in the oven.
• Bake the cakes until the tops are golden brown, 25 to 30 minutes. Remove from the oven, and let the cakes cool for 20 minutes. Dust with confectioners' sugar, slice, and serve warm.

WALNUT GLORY CAKE

Steps:

• In a large bowl, beat egg yolks until slightly thickened. Gradually add 3/4 cup sugar, beating until thick and lemon-colored. Beat in vanilla. Combine the flour, cinnamon and salt; gradually add to batter and beat until smooth., In another bowl, beat egg whites on medium speed until soft peaks form. Add the remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold a fourth of the egg whites into batter; fold in remaining egg whites. Fold in walnuts., Spoon into an ungreased 10-in. tube pan (pan will be full). Bake at 350° for 45-50 minutes or until cake springs back when lightly touched. , Immediately invert pan; cool completely. Run a knife around side of cake and remove from pan. In a small bowl, combine confectioners' sugar and enough milk to achieve drizzling consistency; drizzle over cake.