Double Chocolate Ooey Gooey Butter Cake Recipe Recipe For Chili

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.

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.

OOEY GOOEY BUTTERCAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with nonstick spray.
• Combine the granulated sugar and butter in a stand mixer fitted with the paddle attachment on medium speed until blended. Add the eggs, vanilla and buttermilk and beat to combine. Whisk together the flour, baking powder and salt in a separate bowl. With the mixer on low, add the flour mixture to the wet mixture in three parts, mixing well between each addition and scraping down the bowl to fully combine. Put the dough in the prepared baking pan and press into an even layer across the bottom.
• For the gooey: Beat together the cream cheese and butter in the cleaned mixer bowl until combined. Using the low stir setting, add the confectioners' sugar and eggs in three parts, alternating between the two and scraping down the sides of the bowl as needed, until combined. Mix in the vanilla and buttermilk. Pour the mixture over the dough in the pan and use a spatula to smooth over the top.
• Bake until the cake has set and the edges are golden brown, 50 to 55 minutes. Cool for 15 minutes, then dust with more confectioners' sugar before serving.

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.

CHOCOLATE MARBLE GOOEY BUTTER CAKE

Steps:

• Place a rack in center of oven and preheat to 350 degrees.
• For the crust, mix the cake mix, melted butter and egg in bowl and blend on low speed 2 minutes. (if using a handheld mixer, you'll probably have to kick up the speed to medium).
• Pat the batter into an ungreased 9x13 pan smoothing it out so it's even.
• For the filling: beat the cream cheese in the same bowl for 30 seconds until fluffy.
• Add eggs, vanilla and melted butter beating on medium speed for 1 minute.
• Slowly add the confectioners sugar until well blended. Beat 1 minute more.
• Reserve 1 cup of cheese mixture. Spread remaining mixture over the crust, smoothing till even.
• Melt chocolate chips in pan over boiling water, or melt in microwave 1 minute at a time making just until melted.
• Stir the chocolate (still hot) with the reserved cheese filling until well blended.
• Spoon chocolate over filling in pan and swirl with a knife for marbling effect.
• Bake 45 - 47 minutes until it is well browned, but the center still jiggles when you shake the pan.
• Remove pan and cool at least 30 minutes. before cutting into bars. Store 4 days on counter, or 1 week in refrigerator. This can also be frozen up to 6 months.

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 OOEY GOOEY BUTTER CAKE ICE CREAM (PAULA DEEN)

Steps:

• Preheat oven to 350 degrees. Lightly butter a 13x9 pan.
• In large bol, combine cake mix, 1 egg, and 8 T. (1/2 cup) melted butter, and stir until well blended. Pat mixture into prepared pan and set aside.
• In stand mixer or with hand mixer, beat cream cheese until smooth. Add the remaining 2 eggs and 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 T. (1/2 cup) of melted butter and vanilla. Continue to beat the mixture until smooth. Stir in nuts with a rubber spatula. Spread filling over cake mixture in pan.
• Bake for 40-50 minutes. Be careful not to over cook the cake; the center should still be a little gooey when finished baking.
• Let cake cool completely before cutting into pieces.
• Place scoops of ice cream interchangeably with brownie bites, cookie crumbs, nuts, and fudge. Mix together. (I didn't mix but just scooped out!) :D.
• Enjoy!