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    Double Chocolate Gooey Butter Cake

    Source of Recipe

    Paula Deen

    Recipe Introduction

    This is an incredible cake! The bottom layer is thick and slightly chewy and topped with rich, gooey, chocolatey, umm…goodness. Hard to describe but just trust me on this one, it’s awesome.

    List of Ingredients

    2 sticks butter, divided (1 stick butter, melted, plus another 1 stick butter, melted)
    1 (18.25-ounce) package chocolate cake mix
    3 eggs, divided (1 egg, plus another 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, optional


    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, if using, 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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