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Chocolate Gooey Butter Cake



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


  • 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


  1. Heat the oven to 350 degrees F. Butter a 9 x 13-inch cake pan.
  2. Topping: Whip together the cream cheese, melted chocolate and egg. When smooth, stir in the sifted confectioners' sugar. Set aside.
  3. Cake: Mix the dry ingredients, preferably in the bowl of a mixer.
  4. 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.
  5. Bake for 40 minutes.
  6. Cool the cake completely, at least 4 hours, before cutting.

Makes 8 to 10 servings.

The cake will stay moist and delicious for 3 days.

Source: The Farm Market Cookbook by Judith Olney

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