CHOCOLATE GOOEY BUTTER CAKE
My chocolate spin on St. Louis gooey butter cake. Dust top with powdered sugar if you like.
Provided by PHXBBW6FT1
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Time 1h
Yield 14
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Mix cake mix, butter, 2 eggs, and vanilla extract in a bowl. Pat into the prepared pan.
- Mix cream cheese, cocoa powder, and remaining eggs together in another bowl with an electric mixer. Beat in powdered sugar slowly. Pour over cake layer in the pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool.
Nutrition Facts : Calories 401.2 calories, Carbohydrate 62.5 g, Cholesterol 88.2 mg, Fat 31.8 g, Fiber 1.3 g, Protein 4.9 g, SaturatedFat 9 g, Sodium 359.3 mg, Sugar 50.4 g
CHOCOLATE CHIP GOOEY BUTTER CAKE
This recipe is for the person with a serious sweet tooth-- included are variations for different gooey butter cakes. Recipe from Paula Deen.
Provided by dulce_amore
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking pan. In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside.
- Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump in confectioners' sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well.
- Pour filling onto cake mixture and spread evenly. Sprinkle chocolate chips and nuts on top of filling. Bake for 40 to 50 minutes. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point! Remove from oven and allow to cool completely. Cut into squares.
- *Variations: Pumpkin Gooey: For the cake part, use a spice cake mix or a basic yellow cake mix. Follow the original recipe, adding a 15-ounce can of pumpkin pie filling and an extra egg to the cream cheese filling. Bake as usual, remove from oven, and allow to cool. Cut into squares and top each square with a pecan half. Serve with a dollop of fresh whipped cream.
- Peanut Butter Gooey: Use a chocolate cake mix. Add 1 cup creamy peanut butter and an extra egg to cream cheese filling. You can sprinkle the top of batter with 1 cup chopped peanuts if you like. Proceed as directed above.
Nutrition Facts : Calories 620.1, Fat 32.2, SaturatedFat 17, Cholesterol 108.9, Sodium 499.7, Carbohydrate 81.3, Fiber 1.3, Sugar 64, Protein 5.3
CHOCOLATE GOOEY BUTTER COOKIES - PAULA DEEN
This recipe was on Paula's Food TV show. They are to die for! I made these because my partner will not eat anything with cream cheese in it. I thought I would actually have cookies to eat the next day. I was so wrong. I made a double batch and only had 3 cookies in all. I did not find these to be Gooey. More delicate and cake like. Be sure not to over bake. *Prep time includes 2 hour chilling time. *NOTE - On her show she did add oil...I don't know the amt. I added no oil the 4 times I have made these and I don't feel its needed...My hips agree :) UPDATE: I have also used FF Cream Cheese with good results. Any flavor cake mix works well! Please also note that the directions do state that dough will be very stiff. I use my stand mixer with no problems. Please use caution if using a hand mixer.
Provided by MamaBear23
Categories Dessert
Time 2h27m
Yield 2 dozen, 2 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl cream the cream cheese and butter until smooth.
- Beat in egg. Then add in the vanilla.
- Add in the cake mix mixing in well. Dough will be VERY stiff. (if using a hand mixer be careful)
- Cover and refrigerate 2 hours until firm enough to roll into balls.
- Roll the chilled dough into tablespoon sized balls.
- Roll in confectioner's sugar.
- Place on an ungreased cookie sheet, 2 inches apart.
- Bake 12 minutes.
- (The cookies will remain soft and look somewhat under-baked.).
- Allow to slightly cool and very carefully remove to wire racks to cool. (they are very delicate and tend to fall apart easily).
- Cool completely. Sprinkle with more confectioners sugar if desired.
CHOCOLATE CHIP GOOEY BUTTER CAKE - MURDOCH PERK
A buttery-crisp cookie crust and a silky filling studded with chocolate goodness. Made at Murdoch Perk in St. Louis.
Provided by tcespy5010
Categories Dessert
Time 1h10m
Yield 1 11 x 13 pan, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350. Coat an 11 x 13 pan with cooking spray.
- Stir together flour, baking soda and salt in a large bowl. Set aside.
- In a large mixing bowl, beat butter, shortening, granulated sugar, brown sugar and 1 teaspoon vanilla with an electric mixer until creamy. Add 2 eggs, one at a time, and mix to blend. Add flour mixture in three additions until well combined, but do not overbeat. Gently stir in 2 cups chocolate chips. Spread batter evenly into prepared pan. Set aside.
- In another bowl, beat cream cheese with clean beaters until fluffy. Set aside 1/4 cup powdered sugar. Gradually add the remaining powdered sugar to the cream cheese, then beat in the remaining 1 teaspoon vanilla and the remaining 2 eggs. Beat until smooth. Stir in the remaining 1 cup chocolate chips. Pour filling over batter in prepared pan. Dust the top with the reserved 1/4 cup powdered sugar.
- Bake for 40-50 minutes until the edges brown. The center should be slightly wiggly.
- Let cook on a wire rack to room temperature, then refrigerate for at least 6 hours before cutting and serving.
- Preparation and cooking time does not include cooking and refrigeration times.
Nutrition Facts : Calories 786.8, Fat 45.7, SaturatedFat 22.8, Cholesterol 120.4, Sodium 227.5, Carbohydrate 95.2, Fiber 2.9, Sugar 78.2, Protein 7.3
CHOCOLATE CHIP GOOEY BUTTER CAKE
Make and share this Chocolate Chip Gooey Butter Cake recipe from Food.com.
Provided by MacaroniB
Categories Dessert
Time 50m
Yield 2 per person, 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Lightly grease a 9 by 13 inch baking pan.
- In a bowl, combine cake mix, egg, and butter with an electric mixer. Mix well.
- Pat into the bottom of prepared pan , set aside.
- Still using an electric mixer beat cream cheese until smooth; add eggs and vanilla. Add powdered sugar and beat very well.
- Reduce the speed of mixer and slowly pour in melted butter, mix well. Stir in the chocolate chips.
- Pour filling onto cake mixture and spread evenly. Bake 40-50 minutes. Mine were closer to 50. You want the center to be a little gooey, so don't bake it past that point!
- Remove from oven and allow to cool completely. If you want to drizzle melted chocolate over the top, allow it to cool for at least 15 minutes first. Allow to cool for at least another hour and then cut into bars. Enjoy!
Nutrition Facts : Calories 293.4, Fat 15.7, SaturatedFat 8.4, Cholesterol 54.4, Sodium 224.6, Carbohydrate 37.6, Fiber 0.6, Sugar 30.4, Protein 2.5
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