Recipes Made with Cake Mixes
Double Chocolate Gooey Butter Cake
sa
Ingredients
- 8 tablespoons (1 stick) butter, melted, + 8 more tablespoons (1 stick) butter, melted,
- 1 (18.25 ounce) box chocolate cake mix*
- 3 eggs, divided
- 8 ounces cream cheese, softened
- 3 to 4 tablespoons cocoa powder
- 1 (16 ounce) box confectioners' sugar
- 1 teaspoon vanilla extract
- 1 cup chopped nuts
Instructions
- Heat oven to 350 degrees F. Lightly grease a 13 x 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 confectioners' sugar. Continue beating until ingredients are well mixed.
- Slowly add the remaining 1 stick of melted butter and the vanilla extract, 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 over-bake the cake; the center should still be a little gooey when finished baking.
- Let cake partially cool on a wire rack before cutting.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.