Double Chocolate Gooey Butter Cake

When I saw this in Food Network Magazine, I had to make it…it’s from Paula Deen, and we all know that Paula doesn’t make bad food, primarily because it’s always loaded with butter. This did not disappoint.

Loved this comment on Paula’s website: The best! I felt like I had died and gone to heaven and God made brownies. Thanks!

Here’s the recipe:

1 (16 oz.) box powdered sugar
3 to 4 Tbl cocoa powder
3 eggs
1 (8 oz. package cream cheese, softened
1 (18.25 ounce) package chocolate cake mix
2 sticks butter, melted, plus more to grease pan
1 teaspoon vanilla extract
1 cup chopped nuts (I didn’t use)

Preheat oven to 350 degrees.

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 35-50 minutes – I baked for 36 minutes, and next time, I’ll probably do 40. 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.

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