Chocolate Marble Gooey Butter Cake Recipes

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CHOCOLATE MARBLE GOOEY BUTTER CAKE



CHOCOLATE MARBLE GOOEY BUTTER CAKE image

And..another one of my favorite variations on the gooey butter cake!

Provided by Gay Farrar

Categories     Chocolate

Number Of Ingredients 11

CRUST:
1 pkg. plain yellow cake mix
1 stick butter, melted
1 large egg
FILLING:
1 8-oz pkg cream cheese, room temperature
2 large eggs
1 tsp vanilla extract
1 stick butter, melted
3-3/4 c confectioners sugar, sifted
1 pkg (6 oz) semisweet chocolate chips

Steps:

  • 1. Preheat oven to 350 and set aside a 13 x 9 pan, ungreased.
  • 2. For the crust, place the cake mix, melted butter and egg in a mixing bowl. Blend on low for 2 minutes. The batter should come together in a ball. Pat the batter evenly over the bottom of the 13 x 9 pan. Set aside.
  • 3. For the filling, place the cream cheese in the same mixing bowl and blend on low until fluffy. Add the eggs, vanilla and melted butter and beat on medium for 1 minute. Add the confectioners sugar and beat until this is well incorporated. Place the chocolate chips in a small saucepan over low heat (or you can microwave them, too) and cook, stirring until the chips are melted. Measure out 1 cup of the cream cheese filling and fold it into the chocolate mixture, stirring so the batter becomes well blended and all one color. Set aside.
  • 4. Pour the remaining filling onto the crust and spread with spatula so that the filling covers the entire surface. Drop spoonfuls of the chocolate batter over the top of the filling, then swirl them with a dinner knife so the top of the batter has a marbled effect. Be careful not to cut through the crust.
  • 5. Bake 45-47 minutes. Remove the pan and place it on a wire rack to cool, 30 minutes. Cut into squares and serve.

CHOCOLATE GOOEY BUTTER CAKE



Chocolate Gooey Butter Cake image

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

15 ¼ ounces chocolate fudge cake mix (such as Betty Crocker®)
½ cup salted butter, melted
4 eggs, divided
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
5 tablespoons cocoa powder
4 cups powdered sugar

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 MARBLE GOOEY BUTTER CAKE



Chocolate Marble Gooey Butter Cake image

This very moist cake (almost like a cheese cake) is from the Cake Mix Doctor - she has some great ideas for using cake mixes, and this is definitely one of them. Very moist, and rich and plenty of chocolate and very easy to make. It was a definite hit with my chocoholic husband.

Provided by Debi H

Categories     Dessert

Time 1h5m

Yield 15-20 serving(s)

Number Of Ingredients 9

1 (18 1/4 ounce) package yellow cake mix
8 tablespoons butter, melted
1 large egg
1 (8 ounce) package cream cheese, room temerature
2 large eggs
1 teaspoon vanilla
8 tablespoons butter, melted
3 3/4 cups confectioners' sugar
1 cup semi-sweet chocolate chips (6 oz.)

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.

Nutrition Facts : Calories 496.2, Fat 25.9, SaturatedFat 14, Cholesterol 92.2, Sodium 374.2, Carbohydrate 64.4, Fiber 1, Sugar 50.6, Protein 4.5

GOOEY CHOCOLATE-PEANUT BUTTER CAKE



Gooey Chocolate-Peanut Butter Cake image

Inspired by southern butter cakes, this delight is blessed with lots of butter and made easily with a foolproof cake mix.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 20

Number Of Ingredients 13

1 box Betty Crocker™ Super Moist™ devil's food cake mix
1/2 cup butter or margarine, softened
2 tablespoons milk
1 egg
1 cup peanut butter chips (from 10-oz bag)
1/2 cup chopped roasted peanuts
1 package (8 oz) cream cheese, softened
1/2 cup peanut butter
1 teaspoon vanilla
3 eggs
3 3/4 cups powdered sugar
Hot fudge topping, if desired
Chopped peanuts, if desired

Steps:

  • Heat oven to 350°F. Lightly spray 13x9-inch pan with baking spray with flour (do not use dark or nonstick pan). In large bowl, mix cake mix, butter, milk and 1 egg with spoon until dough forms. Spoon into pan. Place plastic wrap on dough; press evenly in pan. Remove plastic wrap. Sprinkle dough with peanut butter chips and peanuts.
  • In large bowl, beat cream cheese, peanut butter, vanilla and 3 eggs with electric mixer on medium speed until smooth. Beat in powdered sugar on low speed. Pour mixture over chocolate mixture in pan; spread evenly.
  • Bake 45 to 50 minutes or until topping is set and deep golden brown. Cool at least 30 minutes to serve warm, or cool completely. When cutting serving pieces, wipe knife with paper towel after cutting each row. Top each piece with hot fudge topping and chopped peanuts. Store covered in refrigerator.

Nutrition Facts : Calories 330, Carbohydrate 42 g, Cholesterol 65 mg, Fat 3, Fiber 1 g, Protein 5 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 32 g, TransFat 0 g

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