Chocolate 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.

DOUBLE CHOCOLATE GOOEY BUTTER CAKE

Steps:

• 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 8 tablespoons (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 8 tablespoons (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.

PAULA'S DOUBLE CHOCOLATE OOEY GOOEY BUTTER CAKE ICE CREAM

Steps:

• Cut Ooey Gooey Butter Cake into bite-sized pieces, adding it to chocolate ice cream.Crumble your choice of cookies and add to the ice cream while adding your choice of nuts. Add hot fudge to your desire and mix together.
• Preheat oven to 350 degrees F. Lightly butter a 13 by 9-inch baking pan.
• In a large bowl, combine the cake mix, 1 egg, and 8 tablespoons (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 8 tablespoons (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.

TRIPLE CHOCOLATE GOOEY BUTTER CAKE

Steps:

• Heat oven to 350° F. Grease 13 x 9-inch (3-quart) baking dish with butter or cooking spray.
• In large bowl, mix cake mix, 1/2 cup of the melted butter, 1 egg and 1 teaspoon of vanilla. Press in bottom of baking dish. Set aside.
• In another large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add remaining 2 eggs and baking cocoa; beat until smooth. On low speed, add powdered sugar in two additions. Add remaining 1/4 cup melted butter and 1 teaspoon of vanilla; beat until smooth. Stir in chocolate chips. Spread in pan on top of cake mix mixture.
• Bake 40 to 50 minutes or until center appears set but still slightly jiggles when shaken. Cool at least 30 minutes. Serve with whipped cream.

DOUBLE CHOCOLATE GOOEY BUTTER CAKE

Steps:

• Preheat oven to 350°F.
• Lightly grease 13x9-inch baking pan.
• In a large bowl combine cake mix, 1 egg and 1 stick of melted butter and stir until well blended.
• Pat mixture in to pan.
• With mixer, beat cream cheese until smooth.
• Add 2 eggs, cocoa powder and powdered sugar.
• Beat until all ingredients are well mixed.
• Slowly add 1 stick of melted butter and vanilla.
• Beat until smooth.
• Stir in nuts with spatula.
• Spread filling over cake mixture.
• Bake for 40-50 minutes.
• (Be careful not to overcook, center should still be a little gooey when finished baking).
• Let partially cool on wire rack before cutting.
• Serve alone or with vanilla ice cream.

MAKEOVER GOOEY CHOCOLATE PEANUT BUTTER CAKE

Steps:

• In a large bowl, beat the cake mix, egg, oil and applesauce on low speed until combined. Press into a 13-in. x 9-in. baking pan coated with cooking spray., In a another large bowl, beat cream cheese and peanut butter until smooth. Add the butter, eggs, egg whites and vanilla; beat on low until combined. Add the confectioners' sugar; mix well. Pour over crust., Bake at 350° for 40-45 minutes or until edges are golden brown. Cool on a wire rack for 20 minutes before cutting. Refrigerate leftovers.

GOOEY BUTTER CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter one 9x13 inch cake pan.
• Melt the butter slightly. Mix it with 2 of the eggs and cake mix. Pour batter into prepared pan. Mix the remaining 2 eggs with the cream cheese, and the confectioner's sugar. Pour this mixture evenly over the first mixture. Do not stir.
• Bake at 350 degrees F (175 degrees C) for 45 minutes.

CHOCOLATE TOFFEE OOEY GOOEY BUTTER CAKE

Steps:

• Heat oven to 350 degrees.
• By hand, mix egg and butter together, stir in cake mix until combined. Pat cake mixture into a lightly greased 13x9 inch pan.
• Toss English toffee bits evenly over cake mixture crust.
• Beat with electric mixer cream cheese and butter until combined, continue beating and add eggs until combined. Add vanilla, powdered sugar and cocoa until well combined.
• Spoon cream cheese mixture on top of crust, spread with rubber spatula until even, being careful to not move toffee bits too much.
• Bake uncovered in oven for 35 to 40 minutes, until top is wiggly but crusty and lightly browned. Cool, and sprinkle top with more powdered sugar and toffee, if desired.

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.