Chocolate Chip Gooey Butter Cake Murdoch Perk Recipes

CHOCOLATE CHIP GOOEY BUTTER CAKE

Steps:

• Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking pan. In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside.
• Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump in confectioners' sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well.
• Pour filling onto cake mixture and spread evenly. Sprinkle chocolate chips and nuts on top of filling. Bake for 40 to 50 minutes. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point! Remove from oven and allow to cool completely. Cut into squares.
• *Variations: Pumpkin Gooey: For the cake part, use a spice cake mix or a basic yellow cake mix. Follow the original recipe, adding a 15-ounce can of pumpkin pie filling and an extra egg to the cream cheese filling. Bake as usual, remove from oven, and allow to cool. Cut into squares and top each square with a pecan half. Serve with a dollop of fresh whipped cream.
• Peanut Butter Gooey: Use a chocolate cake mix. Add 1 cup creamy peanut butter and an extra egg to cream cheese filling. You can sprinkle the top of batter with 1 cup chopped peanuts if you like. Proceed as directed above.

CHOCOLATE CHIP GOOEY BUTTER CAKE - MURDOCH PERK

Steps:

• Preheat oven to 350. Coat an 11 x 13 pan with cooking spray.
• Stir together flour, baking soda and salt in a large bowl. Set aside.
• In a large mixing bowl, beat butter, shortening, granulated sugar, brown sugar and 1 teaspoon vanilla with an electric mixer until creamy. Add 2 eggs, one at a time, and mix to blend. Add flour mixture in three additions until well combined, but do not overbeat. Gently stir in 2 cups chocolate chips. Spread batter evenly into prepared pan. Set aside.
• In another bowl, beat cream cheese with clean beaters until fluffy. Set aside 1/4 cup powdered sugar. Gradually add the remaining powdered sugar to the cream cheese, then beat in the remaining 1 teaspoon vanilla and the remaining 2 eggs. Beat until smooth. Stir in the remaining 1 cup chocolate chips. Pour filling over batter in prepared pan. Dust the top with the reserved 1/4 cup powdered sugar.
• Bake for 40-50 minutes until the edges brown. The center should be slightly wiggly.
• Let cook on a wire rack to room temperature, then refrigerate for at least 6 hours before cutting and serving.
• Preparation and cooking time does not include cooking and refrigeration times.

CHOCOLATE CHIP GOOEY BUTTER CAKE

Steps:

• 1. Preheat oven to 350 degrees. Light grease a 9x13 in. baking pan. In a bowl, combine cake mix, egg, and butter with an electric mixer. Mix well. Pat into the bottom of prepared pan and set aside. Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump powdered sugar and beat very well. Reduce the speed of mixer and slowly pour in melted butter. Mix well. Stir in the chocolate chips. Pour filling onto cake mixture and spread evenly. Bake for 40-50 minutes (it took me closer to 50 minutes). You want to center to be a little gooey, so don't bake it past that point! Remove from oven and allow to cool completely. If you want to drizzle melted chocolate over the top allow it to cool for at least 15 minutes and then drizzle over. Allow to cool for at least another hour and then cut into bars. Enjoy!

ST. LOUIS STYLE GOOEY BUTTER CAKE

Steps:

• Preheat oven to 350.
• Lightly grease (or spray with Pam) one deep 9x13 rectangular cake pan. I would suggest a 4 in deep pan, as the cake rises when it is cooking, but a oven-safe disposable coffee cake pan from the grocery store would work fine too.
• Melt butter. I do this by heating the the microwave on low power for 30 seconds.
• Empty cake mix into a large bowl.
• Stir melted butter, along with ONE egg, into the cake mix.
• PRESS mixture into pan. Mixture will have the consistency of sticky dough. Using a spatula works for me, but pressing with clean fingers will do the trick as well.
• In a large bowl, mix cream cheese, almond or vanilla extract, confectioners sugar and the remaining two eggs.
• Beat for three minutes with an electric mixer set on medium high speed, or until smooth with NO lumps.
• Pour evenly over top of the cake mixture in the pan. Use a spatula to spread.
• Place a large cookie sheet on the rack below the cake. Sometimes when you use a cake pan with less depth, the cake bubbles and spills over. The cookie sheet will spare your oven! Bake at 350 for 30-45 minutes until golden brown on top. Cooking time is estimated, you will really have to watch it here! I always take the cake out when it turns a darkish golden brown. Note that there will be a paper thin sugar "crust" that will form while the cake is baking. It the top layer of sugar hardening, and this is what will turn golden brown. It adds great texture!
• Allow cake to cool COMPLETELY. This is very important, as the cake will not cut easily until it is completely cool. You will notice that the cake has sunken and set. This is normal. Refrigeration is optional. I personally like it at room temperature.
• Dust the top with confectioners' sugar.
• Cut cake into bars and serve with or without utensils, but make sure you have plenty of napkins, because this treat will have you licking your fingers! (Cake should be gooey underneath the sugar "crust", so don't over bake!).

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.

CHOCOLATE CHIP GOOEY BUTTER CAKE

Steps:

• Preheat oven to 350 degrees.
• Lightly grease a 9 by 13 inch baking pan.
• In a bowl, combine cake mix, egg, and butter with an electric mixer. Mix well.
• Pat into the bottom of prepared pan , set aside.
• Still using an electric mixer beat cream cheese until smooth; add eggs and vanilla. Add powdered sugar and beat very well.
• Reduce the speed of mixer and slowly pour in melted butter, mix well. Stir in the chocolate chips.
• Pour filling onto cake mixture and spread evenly. Bake 40-50 minutes. Mine were closer to 50. You want the center to be a little gooey, so don't bake it past that point!
• Remove from oven and allow to cool completely. If you want to drizzle melted chocolate over the top, allow it to cool for at least 15 minutes first. Allow to cool for at least another hour and then cut into bars. Enjoy!

AUTHENTIC ST. LOUIS GOOEY BUTTER CAKE

Steps:

• For Dough:.
• In large bowl cream sugar, shortening and salt until light and fluffy.
• Add egg and beat well 1 minute until well blended.
• Dissolve yeast in the warm milk.
• Add flour, then milk-yeast mix and the vanilla to the sugar mixture.
• Mix 3 minutes. (Use dough hook if possible).
• Turn dough onto lightly floured board and knead 1 minute.
• Place in a lightly greased bowl and cover with a towel.
• Set in a warm place to rise for 1 hour.
• Than divide dough into 2 equal pieces.
• Pat (or use a rolling pin)each half into a circle about the size of the cake pan. (I usually use two 9" cake pans. Springform pans can also be used.).
• Transfer dough to each pan and pat up the sides so the gooey butter doesn't run underneath.
• Prick a few times with a fork to keep from bubbling up during baking.
• For gooey butter:.
• In large bowl, combine sugar, butter and salt.
• Add egg and corn syrup.
• Mix enough to blend well.
• Add the flour, water and vanilla, mixing well.
• Divide the gooey butter in 2 equal parts.
• Spread over dough in each pan.
• Let stand for 20 minutes.
• While cakes are standing, preheat oven to 375 degrees F (190 C).
• Bake for 20 to 25 minutes, until topping starts to turn golden.
• Do not over bake or the topping will not be gooey.
• Let cakes cool completely on wire rack.
• Sprinkle with powdered sugar if desired.
• Serve at room temperature and store uneaten cakes in fridge.

PAULA DEAN'S OOEY GOOEY CHOCOLATE CHIP CAKE

Steps:

• Preheat oven to 350 degrees. Lightly grease a 13 x 9 x 2-inch baking pan. In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside. Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump in confectioners' sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well.
• Pour filling onto cake mixture and spread evenly. Sprinkle 1 cup chocolate chips on top of filling. Bake for 40 to 50 minutes. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey.