DOUBLE CHOCOLATE GOOEY BUTTER CAKE

Either I made this recipe famous, or it made me famous—either way, it tastes great!

Servings: 20-24 servings
Prep Time: 20 min
Cook Time: 50 min
Difficulty: Easy

Ingredients

1   (16-ounce) box powdered sugar
3 to 4 tablespoon cocoa powder
1   egg, plus 2 eggs
1   (8-ounce) package cream cheese, softened
1   (18.25 ounce) package chocolate cake mix
Butter, for greasing pan, plus 16 tablespoons (2 sticks) butter, melted
1 teaspoon vanilla extract
1 cup chopped nuts

Directions

Preheat oven to 350 degrees F.

Lightly grease 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.