Chocolate Ooey Gooey Butter Cake

Ooey Gooey Butter Cake is one of my most favorite cakes ever. EVER.  I can still remember the first time I had it and thinking “what the crap is this?!?”  It was love from that point on and I honestly think if left to my own devices, I could eat a whole 9×13 pan of it in one sitting.  Hopefully I never find out.

Thankfully, the chocolate version is just a little too rich to eat more than one piece (at least for me) but it’s amazing nonetheless.  And you can throw this recipe together in about 15 minutes and have it in the oven baking in no time, so in case you still haven’t figured out what you’re bringing to that July 4th party tomorrow, I’d consider making this incredible cake!  The bottom layer is thick and slightly chewy and topped with rich, gooey, chocolatey, umm…goodness.  Hard to describe but just trust me on this one, it’s awesome. I highly recommend pairing it with milk or homemade vanilla ice cream–delicious!

Enjoy!

Chocolate Ooey Gooey Butter Cake
Author: 
Category: Dessert
18
 
Ingredients
  • 1 Stick Unsalted Butter, melted, plus one more stick Unsalted Butter, melted
  • 1 (18.25 oz) package Devil's Food Cake Mix
  • 1 Large Egg, plus 2 more Large Eggs
  • 1, 8 oz. Package Cream Cheese, softened
  • ¼ c. Cocoa
  • 1, 16 oz. Box Powdered Sugar
  • 1 T. Pure Vanilla Extract
  • 2 c. Semi-Sweet Chocolate Chips
Instructions
  1. Preheat oven to 350 degrees. Grease a 9x13 baking pan.
  2. In an electric mixer, combine the cake mix, one egg, one stick of melted butter and beat on low speed until well blended. Press mixture evenly into baking pan and set aside.
  3. Beat the cream cheese until smooth. Add the remaining two eggs, one at a time and the cocoa powder. On low speed, add the powder sugar and beat until all ingredients are well combined. Beat in the remaining one stick of melted butter and the vanilla. Stir in one cup of the chocolate chips and spread the filling over the cake mixture in the pan. Sprinkle the remaining one cup of chocolate chips over the cake.
  4. Bake for 45 minutes. Be careful not to overcook the cake--the center should still be slightly gooey when finished baking. Cool the cake completely on a wire rack.

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Ooey Gooey Fudge Brownies

After my little strawberry doughnut mishap this past weekend, I just HAD to get back in the kitchen and reassure myself that I could still bake.  I needed something awesome, something that was a sure thing.  And two things that I know are both:  brownies and ooey gooey butter cake.

I had a recipe idea for awhile that I’d been wanting to try.  My grand scheme was to top brownies with the filling from Ooey Gooey Butter Cake (I’m sure someone, somewhere has already done this but I  like to think it’s my own original brilliance).  I found this recipe a couple of weeks ago for brownies and they seemed too easy to be getting the rave reveiws they were raking in, but I thought why not?  Maybe I will finally find my “go-to” brownie recipe.

As for the results?  The brownies were awesome, fudgy and delicious!  And SO easy.  They were a tad undercooked since I was tinkering with the recipe and not sure about the time.  They probably could have used five more minutes.  And next time I might adjust them to have a little more of the ooey gooeyness–maybe increase that mixture by 1.5.  But, I think I have indeed found my go-to brownie recipe!  Enjoy!

Ooey Gooey Fudge Brownies

Brownies

6 oz. Unsweetened Chocolate Baking Squares, finely chopped

2 Sticks+2 T. Unsalted Butter

1 1/2 c. Firmly Packed Brown Sugar

1 c.+2 T. Granulated Sugar

5 Eggs

1 1/2 c. AP Flour

1 T. Pure Vanilla Extract

1/4 t. Salt

Ooey Gooey Filling

1, 8 oz. Package Cream Cheese, softened

2 Eggs

1 T. Pure Vanilla Extract

1, 16 oz. (3 3/4 c.) Box of Powdered Sugar

1 Stick Unsalted Butter, melted

Directions

Preheat oven to 350 degrees.  Generously grease bottom and sides of 9×13″ pan.

Microwave chopped chocolate and butter in a large microwave-safe bowl, stirring every 25 seconds until completely smooth and melted.  Whisk in granulated and brown sugars.  Add eggs, one at a time, whisking just until blended after each addition.  Whisk in flour, vanilla and salt.

Pour brownie mixture into pan.

Next, using an electric mixer, beat cream cheese until smooth; add eggs and vanilla.  Dump in powdered sugar and beat well.  Reduce speed of mixer and slowly pour in butter.  Mix well.  Spread evenly on brownie mixture.

Bake for 60 minutes. (I would do 65 next time since they were a tad underdone.)  Cool completely on wire rack and cut into squares.

Makes 24 brownies.

 

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