Mocha Ooey Gooey Cake Recipes

OOEY GOOEY BUTTER CAKE

Steps:

• Heat oven to 350 degrees. (I set my convection oven to 325°F)
• In a bowl, combine cake mix, 2 eggs, 1 tsp vanilla and the melted butter. Mash together with a fork until all ingredients are fully incorporated.
• Spray a 9-inch by 3-inch round cake pan or a 9-inch by 13-inch pan with baking spray or use a piece of parchment in the bottom of the pan.
• Press cake mixture into bottom of prepared pan and get it as flat as possible.
• Place cream cheese, remaining eggs, vanilla and melted butter in a stand mixer and beat on medium speed until creamy.
• Add in confectioners sugar 1 cup at a time (and on low speed) until all sugar has been added.
• Pour cream cheese mixture over cake mixture.
• Bake for 35-45 minutes. I moved mine from the oven when the edges were brown, but the center was still a bit jiggly. You do not want to over cook.
• Allow to cool before serving.

OOEY GOOEY CAKE

Steps:

• 1. Mix cake mix, 3 eggs, butter and extracts together.
• 2. Pour into ungreased 9x13-inch pan.
• 3. Mix cream cheese, 2 eggs,and powdered sugar.
• 4. Pour this mixture over the batter. Bake 40 minutes at 350 degrees.

OOEY GOEY CAKE

Steps:

• Grease and flour one 13x9 inch pan. Preheat oven to 350 degrees F (175 degrees C).
• Mix together cake mix, melted butter, and 1 egg. Press into prepared pan.
• In separate bowl mix cream cheese, 2 eggs, and confectioners' sugar. Pour over first layer.
• Bake at 350 degrees F (175 degrees C) for 40 minutes.

OOOEY GOOEY CINNAMON SWIRL CAKE

Steps:

• 1. In a large bowl, mix all "BATTER" ingredients, except butter. Mix well
• 2. Slowly add in melted butter and mix well.
• 3. Pour batter into a greased 9"x13" pan. (If you would like a thicker cake, you may also use a 9"x9" pan)
• 4. In seperate bowl, mix topping ingredients together til combined.
• 5. Drop topping onto prepared batter and swirl with a butter knife.
• 6. Bake at in a preheated 350 degree oven for 40 minutes. (If you are using the 9"x9" pan, bake for 50 mins)
• 7. Pull cake out of oven and mix glaze ingredients in seperate bowl.
• 8. While cake is still warm, drizzle glaze over top. Let stand 15 mins before cutting/serving

OOEY GOOEY BUTTER CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix cake mix and 2 eggs together in a bowl. Add butter and vanilla extract; mix until batter is smooth and thick. Spread batter into the prepared baking dish.
• Beat confectioners' sugar, cream cheese, and 2 eggs together in a bowl until smooth; spread over batter.
• Bake in the preheated oven until sides of cake are pulled away from dish and browned, 25 to 35 minutes. Cool cake completely. Sprinkle more confectioners' sugar over cooled cake.

OOEY GOOEY CHOCOLATE MOCHA CAKE

Steps:

• Preheat oven to 350 Grease a 13x9x2 inch baking pan. Crust: Stir 1 egg, 1/2 c melted butter and cake mix until combined. Press evenly into bottom of pan. Bake 15 minutes Topping: Beat cram cheese and eggs until fluffy. Gradually add powdered sugar until smooth. Add meltled butter, chocolate topping, coffee and vanilla. Beat on low until combined. Pour over baked crust. Bake 35 minutes. Center will not appear set. Cool and serve with vanilla ice cream and a drizzle of chocolate fudge topping. I serve cake warm

PEPPERMINT VELVET GOOEY BUTTER CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9 by 13 inch baking pan.
• Add the cake mix to a large bowl. In a small microwave-safe bowl, heat 1 stick of butter on high until melted. Add butter to cake mix. Add 1 egg & stir until combined.
• Pat batter into the prepared pan.
• Melt remaining butter in the same manner & pour into a medium bowl. Add the cream cheese, remaining eggs, vanilla & peppermint extracts. Set aside. Measure out 2 tablespoons of the powdered sugar & set aside. Beat the cream cheese mixture on low, gradually adding the remaining powdered sugar until combined.
• Gently stir in 1/4 cup of the crushed candy canes.
• Pour over the red velvet batter.
• Bake for 40 minutes, or until top is set, but center is still gooey.
• Meanwhile, beat cream on high until soft peaks form. Add 2 tablespoons of powdered sugar & continue to beat until stiff peaks form. Gently stir in remaining crushed candy canes. Cover with plastic wrap & chill until serving.
• In a microwave safe bowl, heat chocolate chips & vegetable oil on high for 15 seconds. Stir. Repeat 1-2 more times, or until chips are melted.
• Allow cake to cool for at least 15 minutes. Cut into squares. Serve each piece with a dollop of whipped cream & a drizzle of melted chocolate.