This double chocolate gooey butter cake is a Paula Deen recipe and there are so many different types of variations of this cake, which is really more like a bar or a brownie than a cake. Paula Deen is pretty famous for these cakes and I know why.....because they are really, really yummy and they were enjoyed by family and friends who gave me rave reviews about them! They had a slightly crunchy and crumbly top, followed by a very lucious gooey and fudgey center that was so delicious, and a soft cake-like crust. You can garnish these with powdered sugar, fresh berries, and whipped cream or just serve them plain!
Double Chocolate Gooey Butter Cake (Paula Deen):
-2 sticks butter (seperated), melted
-1 (18.25 ounce) package chocolate cake mix
-1 egg, plus 2 eggs
-1 (8 ounce) package cream cheese, softened
-3-4 tablespoons cocoa powder
-1 (16 ounce) box powdered sugar
-1 teaspoon vanilla extract
-1 cup chopped nuts, if desired (I didn't use nuts)
Preheat oven to 350 degrees F.
Lightly grease a 13x9-inch pan with cooking spray. 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 the nuts, if desired, with a rubber spatula. Spread filling over cake mixture in pan.
Bake for 40-50 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. Garnish with desired toppings.