Double Chocolate Gooey Butter Cake

Double Chocolate Gooey Butter Cake


  • Butter for greasing pan
  • 16 tablespoons butter melted (2 sticks)
  • 18.25 ounce package chocolate cake mix
  • 3 egg divided
  • 8 ounce package cream cheese softened
  • 3 to 4 tablespoons cocoa powder
  • 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 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

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