Chocolate Gooey Butter Cake

The cake will stay moist and delicious for 3 days.

Yield: 8 to 10 servings

Ingredients

Topping

• 8 ounces soft whipped cream cheese (room temperature)
• 3 ounces bittersweet chocolate, melted
• 1 egg
• 1 (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

Instructions

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.

Source: The Farm Market Cookbook by Judith Olney