If you're the least bit experiencing PMS, GO MAKE THIS NOW! I'm not a fan of chocolate cake, but this is closer to a delicious brownie than chocolate cake. I can't even describe how delicious this is warmed with vanilla ice cream on top. Thank you Paula Deen!
Recipe originally seen in Food Network's magazine, but it's also on Paula Deen's website.
INGREDIENTS
Butter, for greasing pan, plus 16 tablespoons (2 sticks) butter, melted, divided
1 (18.25-ounce) package chocolate cake mix
3 eggs, divided
1 (8-ounce) package cream cheese, softened
3 to 4 tablespoons cocoa powder
1 (16-ounce) box powdered sugar
1 teaspoon vanilla extract
1 cup chopped nuts
DIRECTIONS
Preheat oven to 350 degrees F. Lightly butter a 13 by 9-inch baking pan.
In a large bowl, combine the cake mix, 1 egg, and 8 tablespoons (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 8 tablespoons (1 stick) of melted butter, and the vanilla, 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 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.
Recipe courtesy Paula Deen
1 comments:
This chocolate version looks amazing, and if it is like a brownie I imagine it is far better than the pumpkin version of this last year that people rave about. I found the pumpkin version really sweet so I cut back on the sugar.
I read that gooey butter cake is originally from St. Louis!
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