Chocolate Gooey Butter Cake

Source: The Farm Market Cookbook by Judith Olney

Topping:
8 ounces soft whipped cream cheese, at room temperature
3 ounces bittersweet chocolate, melted
1 egg
One (1 pound) box confectioners' sugar, sifted

Cake:
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/4 cup cocoa powder
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup (1 stick) butter, melted
2 eggs
1/2 cup milk
1 teaspoon vanilla extract

Heat the oven to 350 degrees F. Butter a 9 x 13-inch cake pan.

Prepare the topping first. Whip together the cream cheese, melted chocolate and egg. When smooth, stir in the sifted confectioners' sugar. Set aside.

To make the cake, mix the dry ingredients, preferably in the bowl of a mixer.

In another bowl, stir together the melted butter, eggs, milk and vanilla extract. Slowly add the liquid ingredients to the dry ingredients; beat for 3 minutes. Pour the batter into the prepared cake pan. Gently spread the cream cheese topping over the cake. Bake for 40 minutes. Cool the cake completely, at least 4 hours, before cutting.

The cake will stay moist and delicious for 3 days.

Makes 8 to 10 servings.