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    DOUBLE CHOCOLATE GOOEY BUTTER CAKES


    Source of Recipe


    Ron

    Recipe Introduction


    From a recipe newsgroup in Annexcafe I read from time to time
    Difficulty: Easy - Prep Time: 15 minutes - Cook Time: 45 minutes - Yield: 20 to 24 servings

    List of Ingredients




    8 tablespoons (1 stick) butter, melted
    ... plus 8 more tablespoons (1 stick) butter, melted
    ... plus additional butter, for greasing pan
    (whew!)
    1 (18.25-ounce) package chocolate cake mix
    1 egg, plus 2 eggs
    1 (8-ounce) package cream cheese, softened
    3 to 4 tablespoons cocoa powder
    1 (16-ounce) box powdered sugar
    1 teaspoon vanilla extract
    1 cup chopped nuts

    Recipe



    Preheat oven to 350 degrees F.
    Lightly grease a 13 by 9-inch baking pan.

    In a large bowl, combine the cake mix, 1 egg, and 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 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 40 to 50 minutes. 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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