I watched a new episode of Paula Deen’s show Best Dishes this week. I think it was Best Dishes? I know it was because I cannot tolerate Paula’s Party? Have you watched this show? Not my thing. Anyhoo, I looked up some of the recipes from the show I caught, but was not really impressed with them. So I moved on to one of her old recipes. I think this is the first official Gooey Butter Cake I have made for you; however the Chess Cake was a lot like this one. It is a very simple recipe to make and one of Paula Deen’s signature desserts. You do not even have to use a separate bowl to mix up the crust and the topping. How simple is that?
The taste is delightful. It reminds me of a Chocolate Cream Cheese Brownie. Yum. I made sure to use 4 tablespoons of the cocoa powder and baked mine for 50 minutes. It stays warm all by itself for hours which aids in its gooeyness.
Relatively short post today. Don't know if that makes you happy or sad?
Double Chocolate Gooey Butter Cake
2 sticks butter, melted, divided
1 (18.25-ounce) package chocolate cake mix
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
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 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 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.