A coworker baked this for our office “tailgating” party last week. It was the kind of good that makes you feel like you’ve done something really dirty when you grab a second piece. I had to go home and try the recipe myself. So here we go, recipe #4 is Chocolate Ooey Gooey Butter Cake.
- 8 tablespoons (1 stick) butter, melted, plus 8 more tablespoons (1 stick) butter, melted, plus additional butter, for greasing pan
- 1 (18.25-ounce) package chocolate cake mix
- 1 egg, plus 2 eggs
- 1 (8-ounce) package cream cheese, softened
- 3 to 4 tablespoons cocoa powder
- 1 (16-ounce) box powdered sugar
- 1 teaspoon vanilla extract
Heat oven to 350 degrees (325 convection) and prepare and 9-inch round cake pan.
- Combine the cake mix, 1 egg, and 1 stick melted butter, and stir until well blended. Pat the mixture into prepared cake pan and set aside.
- In a stand mixer on medium speed, 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. Mix until everything is well combined. Slowly add the remaining 1 stick of melted butter and vanilla and continue to beat the mixture until smooth.
- Pour 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.
So I had a bit of a technical fail with this one. First I didn’t have the right size pan which threw off the cooking time. Then I couldn’t figure when to take it out, since you can’t use the clean tooth pick test with this recipe: it’s supposed to be gooey. The edges were overcooked by the time the middle set, but it tasted great. I guess that’s all that matters, right?