CHOCOLATE GOOEY BUTTER CAKE
My chocolate spin on St. Louis gooey butter cake. Dust top with powdered sugar if you like.
Provided by PHXBBW6FT1
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Time 1h
Yield 14
Number Of Ingredients 7
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.
Nutrition Facts : Calories 401.2 calories, Carbohydrate 62.5 g, Cholesterol 88.2 mg, Fat 31.8 g, Fiber 1.3 g, Protein 4.9 g, SaturatedFat 9 g, Sodium 359.3 mg, Sugar 50.4 g
CHOCOLATE CHIP GOOEY BUTTER CAKE
This recipe is for the person with a serious sweet tooth-- included are variations for different gooey butter cakes. Recipe from Paula Deen.
Provided by dulce_amore
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 620.1, Fat 32.2, SaturatedFat 17, Cholesterol 108.9, Sodium 499.7, Carbohydrate 81.3, Fiber 1.3, Sugar 64, Protein 5.3
CHOCOLATE CHIP (OOEY) GOOEY BUTTER CAKE
Steps:
- 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!
Nutrition Facts : Calories 4224 calories, Fat 373.208920253887 g, Carbohydrate 189.617700089614 g, Cholesterol 1039.17600040646 mg, Fiber 16.5080003536092 g, Protein 49.6909200186187 g, SaturatedFat 204.478716156813 g, ServingSize 1 1 Recipe (952g), Sodium 3179.93800174115 mg, Sugar 173.109699736005 g, TransFat 20.0677880126315 g
TRIPLE CHOCOLATE GOOEY BUTTER CAKE
Classic gooey butter cake gets a decadent, chocolaty twist in this easy recipe.
Provided by Annalise Sandberg
Categories Dessert
Time 1h30m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 480, Carbohydrate 60 g, Cholesterol 100 mg, Fat 5, Fiber 2 g, Protein 5 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 43 g, TransFat 1/2 g
CHOCOLATE CHIP GOOEY BUTTER CAKE
This St. Louis specialty with a chocolate twist couldn't be easier to make and everyone is sure to love it! Perfect for your next party or pot-luck, everyone will be begging for the recipe.
Provided by TidyMom
Categories Cakes
Time 55m
Number Of Ingredients 9
Steps:
- Heat oven to 325° F and lightly grease 13x9-inch pan
- Using an electric mixer, combine cake mix, 1 egg and melted butter until well incorporated. Press into bottom of greased pan with fingers.
- Using an electric mixer, blend, cream cheese, 2 beaten eggs, brown sugar and vanilla. Then slowly and powdered sugar and beat until smooth. Stir in chocolate chips.
- Spread filling over cake batter, and bake for 40-45 minutes, or until edges are brown. (Do not overbake, the center should be a little gooey)
- Dust with powdered sugar on top after cake has cooled and garnish with chocolate chips.
Nutrition Facts : Calories 278 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 66 milligrams cholesterol, Fat 18 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 130 grams sodium, Sugar 27 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
PAULA DEAN'S OOEY GOOEY CHOCOLATE CHIP CAKE
Make and share this Paula Dean's Ooey Gooey Chocolate Chip Cake recipe from Food.com.
Provided by Hollyism
Categories Dessert
Time 55m
Yield 12 bars, 12 serving(s)
Number Of Ingredients 9
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.
CHOCOLATE TOFFEE OOEY GOOEY BUTTER CAKE
Have a tall, cold glass of milk ready with this gooey butter cake, it is sooooo rich and chocolatey!
Provided by Tornado Ali
Categories Dessert
Time 50m
Yield 1 cake, 20 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 334, Fat 18, SaturatedFat 9.4, Cholesterol 68.6, Sodium 320.2, Carbohydrate 42.2, Fiber 0.8, Sugar 32.1, Protein 3.6
CHOCOLATE CHIP OOEY-GOOEY BUTTER CAKE
I only post my very favorite recipes here and this is definately one of them. It's called a cake but actually I cut it into bars. I got this from a local news program cooking segment called Cooking with Angie years ago and have made it over and over. Really rich and creamy!
Provided by DeeMiddleton
Categories Bar Cookie
Time 55m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Beat cake mix, butter and 2 eggs at medium speed until smooth and pour into greased 13X9 pan.
- Beat remaining 2 eggs, cream cheese and 1 cup powdered sugar at medium speed until smooth. Pour over cake batter.
- Sprinkle evenly with pecans and chocolate chips.
- Bake at 350 degrees for 30-40 minutes or until knife blade in center comes out clean.
- Cool cake completely then sprinkle with remaining 1/4 cup powedered sugar. (In my variation of this I leave off this powdered sugar and melt some of the milk chocolate chips in a small platic storage bag with a bit of shortening in the microwave, mash to mix then cut corner off and drizzle over the top of the cake after i have it cut into squares.).
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