Marble Gooey Butter Cake Recipes

Steps:

• Brush a 13-by-9-inch glass baking dish with butter. Line with parchment paper, leaving a 2-inch overhang on each of the long sides, and butter. Set aside.
• Make the cake: In a small bowl, stir together milk and yeast; let stand until slightly foamy, about 5 minutes.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter, sugar, and salt until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Add flour in two additions, alternating with the milk mixture. Beat on medium speed until it forms a soft dough, 3 to 5 minutes.
• Press dough into prepared baking dish and cover loosely with plastic wrap. Set aside in a warm place until puffy and full of air, about 1 hour.
• Make the topping: Preheat oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, sugar, and salt on medium-high speed until light and fluffy, about 2 minutes. Add egg, egg yolk, and vanilla and beat to combine, scraping down sides of bowl. Add flour in two additions, alternating with corn syrup. Beat until thoroughly combined.
• Spread topping evenly over risen dough using an offset spatula. Bake until just golden around the edges, about 20 minutes. Let cool completely in baking dish on a wire rack before dusting with confectioners' sugar and serving.

Steps:

• Place a rack in center of oven and preheat to 350 degrees.
• For the crust, mix the cake mix, melted butter and egg in bowl and blend on low speed 2 minutes. (if using a handheld mixer, you'll probably have to kick up the speed to medium).
• Pat the batter into an ungreased 9x13 pan smoothing it out so it's even.
• For the filling: beat the cream cheese in the same bowl for 30 seconds until fluffy.
• Add eggs, vanilla and melted butter beating on medium speed for 1 minute.
• Slowly add the confectioners sugar until well blended. Beat 1 minute more.
• Reserve 1 cup of cheese mixture. Spread remaining mixture over the crust, smoothing till even.
• Melt chocolate chips in pan over boiling water, or melt in microwave 1 minute at a time making just until melted.
• Stir the chocolate (still hot) with the reserved cheese filling until well blended.
• Spoon chocolate over filling in pan and swirl with a knife for marbling effect.
• Bake 45 - 47 minutes until it is well browned, but the center still jiggles when you shake the pan.
• Remove pan and cool at least 30 minutes. before cutting into bars. Store 4 days on counter, or 1 week in refrigerator. This can also be frozen up to 6 months.

Steps:

• For the crust: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch glass baking dish with cooking spray.
• Combine the cake mix, nutmeg, vanilla and eggs in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth, about 1 minute. Add the melted butter and mix just until combined. Spread the mixture evenly in the prepared baking dish.
• For the filling: Beat the cream cheese in a clean mixer bowl with the paddle on medium speed until light and smooth, scraping the sides occasionally, 1 to 2 minutes. Add the vanilla bean paste and eggs and beat until smooth. Add the melted butter and beat until smooth. Add the confectioners' sugar and beat on low speed to incorporate, and then beat on medium until light and smooth, about 1 minute. Pour over the cake layer and smooth the top with a spatula.
• Bake until the edges are puffed and golden brown and the center is just set, 35 to 40 minutes. Let cool before cutting into squares to serve.

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.

Steps:

• Preheat oven to 325°. In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, whisk together melted butter, egg and vanilla; add to flour mixture and stir to combine. Press onto bottom of a greased 13x9-in. baking dish., For topping, in a large bowl, beat cream cheese and eggs until smooth. Add confectioners' sugar and stir to combine. Pour over crust. Bake until center is almost set and edges start to brown, 40-45 minutes. Cool 1 hour on a wire rack. Sprinkle with additional confectioners' sugar if desired.

Steps:

• Mix cake mix, melted butter and one egg.
• Add pecans to bottom layer.
• Pat into 13x9 inch pan.
• In a separate bowl beat cheese until fluffy.
• Add 2 remaining eggs to cheese and mix well.
• Add powdered sugar and beat until lumps are gone.
• Pour this mixture over cake in pan.
• bake at 350 for 30-45 minutes or until topping is golden.
• Allow to cool somewhat to set topping (slides off when warm).

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix cake mix, melted butter, 1 teaspoon vanilla, and 2 eggs with a spoon. Pat into a 9x13-inch pan.
• Mix cream cheese, remaining 2 eggs, and remaining 1 teaspoon vanilla with an electric mixer. Slowly beat in confectioner's sugar. Pour over cake layer.
• Bake for 40 to 45 minutes. Cool.