GOOEY GOOEY CAKE
Steps:
- For the bottom cake layer: Preheat the oven to 350 degrees F. Liberally prepare a 9-by-13-inch baking pan with the nonstick method of your choice. Line the pan with parchment paper, then grease the parchment.
- In a large bowl, whisk together the yellow cake mix, butter and eggs until combined and thick. Evenly pat the batter into the bottom of the prepared pan.
- For the gooey top layer: In the bowl of a stand mixer fitted with the whisk attachment, beat the sugar, cream cheese, vanilla extract, salt and eggs over low speed. Once the sugar is fully incorporated, turn the mixer speed to high. Continue beating until all ingredients are well blended.
- Pour the batter into the prepared pan on top of the bottom layer and spread it evenly across the pan using a spatula. Bake for 30 to 35 minutes. The center should still be gooey and will look under-baked.
- Let cool on a wire rack for 10 to 15 minutes. Serve in the pan at room temperature.
MOCHA CAKE
Without a doubt, this is the best chocolate cake I've ever made. I share this decadent dessert with everyone I can!-Katherine DeLoach, Visalia, California
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with coffee and sour cream, beating well after each addition. , Pour into three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream cheese and butter until fluffy. Beat in the chocolate, coffee and vanilla until blended. Gradually beat in confectioners' sugar. Spread between layers and over top and sides of cake. Cover and refrigerate until serving.
Nutrition Facts : Calories 710 calories, Fat 34g fat (21g saturated fat), Cholesterol 131mg cholesterol, Sodium 528mg sodium, Carbohydrate 99g carbohydrate (73g sugars, Fiber 3g fiber), Protein 9g protein.
OOOEY GOOEY CINNAMON SWIRL CAKE
This is a quick and easy fix for when you just have to have that cinnamony cake thing :) Most of the ingredients we already have on hand and throwing it together is no fuss and no muss! Great for a quick Sunday dessert or breakfast and also works well for those last minute school carry-to's that the kids forgot to tell us about...
Provided by chris elizondo
Categories Cakes
Time 55m
Number Of Ingredients 18
Steps:
- 1. In a large bowl, mix all "BATTER" ingredients, except butter. Mix well
- 2. Slowly add in melted butter and mix well.
- 3. Pour batter into a greased 9"x13" pan. (If you would like a thicker cake, you may also use a 9"x9" pan)
- 4. In seperate bowl, mix topping ingredients together til combined.
- 5. Drop topping onto prepared batter and swirl with a butter knife.
- 6. Bake at in a preheated 350 degree oven for 40 minutes. (If you are using the 9"x9" pan, bake for 50 mins)
- 7. Pull cake out of oven and mix glaze ingredients in seperate bowl.
- 8. While cake is still warm, drizzle glaze over top. Let stand 15 mins before cutting/serving
OOEY GOOEY BUTTER CAKE
This is amazingly sweet and way too tempting to resist!
Provided by Lacey
Categories Desserts Cakes Cake Mix Cake Recipes Yellow Cake
Time 1h40m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Mix cake mix and 2 eggs together in a bowl. Add butter and vanilla extract; mix until batter is smooth and thick. Spread batter into the prepared baking dish.
- Beat confectioners' sugar, cream cheese, and 2 eggs together in a bowl until smooth; spread over batter.
- Bake in the preheated oven until sides of cake are pulled away from dish and browned, 25 to 35 minutes. Cool cake completely. Sprinkle more confectioners' sugar over cooled cake.
Nutrition Facts : Calories 343.9 calories, Carbohydrate 49.5 g, Cholesterol 77.7 mg, Fat 15 g, Fiber 0.3 g, Protein 3.9 g, SaturatedFat 7.6 g, Sodium 277.5 mg, Sugar 39.3 g
MOIST MOCHA CAKE
Provided by Ellie Krieger
Categories dessert
Time 50m
Yield 16 servings (1 serving equals 1 square)
Number Of Ingredients 21
Steps:
- Arrange rack in center of oven and preheat oven to 350 degrees F. Spray a 9 by 13-inch cake pan with cooking spray and set aside.
- Whisk together flours, cocoa, salt, baking soda and baking powder in a medium bowl, then sift ingredients through a fine mesh strainer.
- In a large mixing bowl, whisk together melted butter and oil. Add eggs and egg whites and whisk to incorporate. Fold in yogurt, vanilla, sugar and dissolved espresso powder. Melt the chocolate in the microwave for 90 seconds or over a double boiler. Fold chocolate into batter.
- Gradually add sifted dry ingredients and stir until just incorporated; do not overbeat. Pour batter into prepared pan. Bake for 25 to 30 minutes, until cake has risen nicely and a toothpick inserted into the center comes out clean. Cool completely.
- While cake is cooling, make the frosting:
- Combine all ingredients in a bowl and beat with an electric hand mixer until soft and creamy. Spread frosting evenly over cake and cut into squares. Finely grate one small square of chocolate. Sprinkle the chocolate shavings over the cake.
PEPPERMINT VELVET GOOEY BUTTER CAKE
A wonderful holiday twist on a classic butter gooey cake. This cake is rich and decadent. But the chocolate drizzle and peppermint put it over the top. Red velvet cake is an awesome base for this cake. The cream cheese layer has a mint flavoring, chunks of candy canes and blends so good with the bottom layer. Best served slightly warm, this is a wonderful holiday dessert.
Provided by Crystal Schlueter @crystalschlu
Categories Cakes
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Grease a 9 by 13 inch baking pan.
- Add the cake mix to a large bowl. In a small microwave-safe bowl, heat 1 stick of butter on high until melted. Add butter to cake mix. Add 1 egg & stir until combined.
- Pat batter into the prepared pan.
- Melt remaining butter in the same manner & pour into a medium bowl. Add the cream cheese, remaining eggs, vanilla & peppermint extracts. Set aside. Measure out 2 tablespoons of the powdered sugar & set aside. Beat the cream cheese mixture on low, gradually adding the remaining powdered sugar until combined.
- Gently stir in 1/4 cup of the crushed candy canes.
- Pour over the red velvet batter.
- Bake for 40 minutes, or until top is set, but center is still gooey.
- Meanwhile, beat cream on high until soft peaks form. Add 2 tablespoons of powdered sugar & continue to beat until stiff peaks form. Gently stir in remaining crushed candy canes. Cover with plastic wrap & chill until serving.
- In a microwave safe bowl, heat chocolate chips & vegetable oil on high for 15 seconds. Stir. Repeat 1-2 more times, or until chips are melted.
- Allow cake to cool for at least 15 minutes. Cut into squares. Serve each piece with a dollop of whipped cream & a drizzle of melted chocolate.
MOCHA CHEESECAKE
I've relied on this dessert many times when company comes calling, and it's never let me down. It's simple to make, which is a big plus.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8-10 servings.
Number Of Ingredients 13
Steps:
- In a bowl, combine the first five ingredients; sir in butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 12-15 minutes or until the edges are browned. Cool on a wire rack., In a large bowl, beat cream cheese and milk until smooth. Add eggs, beating on low speed just until combined. In a small bowl, combine water and coffee granules; let stand for 1 minute. Add to the creamed mixture; beat just until mixed. Pour into crust. Return pan to baking sheet., Bake at 350° for 20-25 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Remove sides of pan. Let stand at room temperature for 30 minutes before cutting. If desired, top with chocolate-covered coffee beans and whipped topping. Refrigerate leftovers.
Nutrition Facts : Calories 418 calories, Fat 22g fat (13g saturated fat), Cholesterol 105mg cholesterol, Sodium 269mg sodium, Carbohydrate 49g carbohydrate (36g sugars, Fiber 1g fiber), Protein 8g protein.
OOEY GOEY CAKE
This cake was passed on to my mother by my grandmother. It is one of my personal favorites. I hope it becomes one of yours.
Provided by Kenneth Massey
Categories Desserts Cakes Cake Mix Cake Recipes Yellow Cake
Yield 14
Number Of Ingredients 6
Steps:
- Grease and flour one 13x9 inch pan. Preheat oven to 350 degrees F (175 degrees C).
- Mix together cake mix, melted butter, and 1 egg. Press into prepared pan.
- In separate bowl mix cream cheese, 2 eggs, and confectioners' sugar. Pour over first layer.
- Bake at 350 degrees F (175 degrees C) for 40 minutes.
Nutrition Facts : Calories 414.6 calories, Carbohydrate 61.4 g, Cholesterol 75.8 mg, Fat 17.6 g, Fiber 0.4 g, Protein 4.3 g, SaturatedFat 8.7 g, Sodium 352.6 mg, Sugar 47.6 g
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