Best Chocolate Gooey Butter Cake Recipes

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CHOCOLATE GOOEY BUTTER CAKE



Chocolate Gooey Butter Cake image

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

15 ¼ ounces chocolate fudge cake mix (such as Betty Crocker®)
½ cup salted butter, melted
4 eggs, divided
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
5 tablespoons cocoa powder
4 cups powdered sugar

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

PAULA'S DOUBLE CHOCOLATE OOEY GOOEY BUTTER CAKE ICE CREAM



Paula's Double Chocolate Ooey Gooey Butter Cake Ice Cream image

Provided by Food Network

Categories     dessert

Time 50m

Yield 20 servings

Number Of Ingredients 13

Chocolate ice cream
1 recipe Double Chocolate Ooey Gooey Butter Cake, recipe follows
Cookie crumbs, your choice
Handful of nuts, preferably pecans
Hot fudge
Butter, for greasing pan, plus 16 tablespoons (2 sticks) butter, melted, divided
1 (18.25-ounce) package chocolate cake mix
3 eggs, divided
1 (8-ounce) package cream cheese, softened
3 to 4 tablespoons cocoa powder
1 (16-ounce) box powdered sugar
1 teaspoon vanilla extract
1 cup chopped nuts

Steps:

  • Cut Ooey Gooey Butter Cake into bite-sized pieces, adding it to chocolate ice cream.Crumble your choice of cookies and add to the ice cream while adding your choice of nuts. Add hot fudge to your desire and mix together.
  • Preheat oven to 350 degrees F. Lightly butter 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.

GOOEY PEANUT BUTTER-CHOCOLATE CAKE



Gooey Peanut Butter-Chocolate Cake image

Here in Wisconsin, winter weather is extreme. A hot dessert is just the thing to warm us up. This slow-cooked chocolate cake gets its crunch from a sprinkling of peanuts. -Lisa Erickson, Ripon, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 2h20m

Yield 8 servings.

Number Of Ingredients 9

1-3/4 cups sugar, divided
1 cup 2% milk
3/4 cup creamy peanut butter
3 tablespoons canola oil
2 cups all-purpose flour
3/4 cup baking cocoa, divided
3 teaspoons baking powder
2 cups boiling water
Chopped salted peanuts, optional

Steps:

  • In a large bowl, beat 1 cup sugar, milk, peanut butter and oil until well blended. In another bowl, whisk flour, 1/2 cup cocoa and baking powder; gradually beat into peanut butter mixture (batter will be thick). Transfer to a greased 5-qt. slow cooker., In a small bowl, mix the remaining sugar and cocoa. Stir in water. Pour over batter (do not stir)., Cook, covered, on high 2 to 2-1/2 hours or until a toothpick inserted in cake portion comes out with moist crumbs. If desired, sprinkle with peanuts. Serve warm.

Nutrition Facts : Calories 512 calories, Fat 19g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 298mg sodium, Carbohydrate 79g carbohydrate (48g sugars, Fiber 4g fiber), Protein 11g protein.

GOOEY CHOCOLATE-PEANUT BUTTER CAKE



Gooey Chocolate-Peanut Butter Cake image

Inspired by southern butter cakes, this delight is blessed with lots of butter and made easily with a foolproof cake mix.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 20

Number Of Ingredients 13

1 box Betty Crocker™ Super Moist™ devil's food cake mix
1/2 cup butter or margarine, softened
2 tablespoons milk
1 egg
1 cup peanut butter chips (from 10-oz bag)
1/2 cup chopped roasted peanuts
1 package (8 oz) cream cheese, softened
1/2 cup peanut butter
1 teaspoon vanilla
3 eggs
3 3/4 cups powdered sugar
Hot fudge topping, if desired
Chopped peanuts, if desired

Steps:

  • Heat oven to 350°F. Lightly spray 13x9-inch pan with baking spray with flour (do not use dark or nonstick pan). In large bowl, mix cake mix, butter, milk and 1 egg with spoon until dough forms. Spoon into pan. Place plastic wrap on dough; press evenly in pan. Remove plastic wrap. Sprinkle dough with peanut butter chips and peanuts.
  • In large bowl, beat cream cheese, peanut butter, vanilla and 3 eggs with electric mixer on medium speed until smooth. Beat in powdered sugar on low speed. Pour mixture over chocolate mixture in pan; spread evenly.
  • Bake 45 to 50 minutes or until topping is set and deep golden brown. Cool at least 30 minutes to serve warm, or cool completely. When cutting serving pieces, wipe knife with paper towel after cutting each row. Top each piece with hot fudge topping and chopped peanuts. Store covered in refrigerator.

Nutrition Facts : Calories 330, Carbohydrate 42 g, Cholesterol 65 mg, Fat 3, Fiber 1 g, Protein 5 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 32 g, TransFat 0 g

CHOCOLATE TOFFEE OOEY GOOEY BUTTER CAKE



Chocolate Toffee Ooey Gooey Butter Cake image

Have a tall, cold glass of milk ready with this gooey butter cake, it is sooooo rich and chocolatey!

Provided by Tornado Ali

Categories     Dessert

Time 50m

Yield 1 cake, 20 serving(s)

Number Of Ingredients 10

1 egg
1/2 cup butter, melted and slightly cooled
1 (18 ounce) box devil's food cake mix
1/2 cup English toffee bits
8 ounces cream cheese, softened
1/2 cup butter, melted
2 eggs
1 teaspoon vanilla
16 ounces powdered sugar
1/4 cup cocoa (or more if you like)

Steps:

  • Heat oven to 350 degrees.
  • By hand, mix egg and butter together, stir in cake mix until combined. Pat cake mixture into a lightly greased 13x9 inch pan.
  • Toss English toffee bits evenly over cake mixture crust.
  • Beat with electric mixer cream cheese and butter until combined, continue beating and add eggs until combined. Add vanilla, powdered sugar and cocoa until well combined.
  • Spoon cream cheese mixture on top of crust, spread with rubber spatula until even, being careful to not move toffee bits too much.
  • Bake uncovered in oven for 35 to 40 minutes, until top is wiggly but crusty and lightly browned. Cool, and sprinkle top with more powdered sugar and toffee, if desired.

Nutrition Facts : Calories 334, Fat 18, SaturatedFat 9.4, Cholesterol 68.6, Sodium 320.2, Carbohydrate 42.2, Fiber 0.8, Sugar 32.1, Protein 3.6

CARAMEL, CHOCOLATE & ALMOND GOOEY BUTTER CAKE



Caramel, Chocolate & Almond Gooey Butter Cake image

Winner of a 2011 flour contest. Found on Just a Pinch website. Haven't tried it yet, but it does look like a little bit of heaven served on a plate (from the photo posted). Thanks Melissa Sperka for allowing this to be in our recipe collection.

Provided by Southern Lady

Categories     Dessert

Time 1h

Yield 1 13 x 9 baking dish, 12 serving(s)

Number Of Ingredients 13

1/3 cup toasted almond
1 (18 ounce) box Duncan Hines caramel cake mix
1 cup butter, melted, divided
4 eggs, divided (1 and 3)
1/3 cup toffee pieces
1/3 cup mini chocolate chip
8 ounces cream cheese, softened
1 (13 1/2 ounce) can dulce de leche (Recommend Nestles)
1 teaspoon vanilla
2 cups powdered sugar
1 -2 tablespoon heavy cream
1/2 cup mini chocolate chip
2 tablespoons toffee pieces

Steps:

  • Preheat the oven to 350 degrees. Spray a 13x9 inch baking dish with non-stick cooking spray and set aside.
  • Toast the almonds at 350 degrees for 8 minutes or until golden. Set aside to cool.
  • In a mixing bowl mix together the cake mix, one stick of melted butter and one egg until combined.
  • Press the mixture evenly into the bottom of the prepared baking dish.
  • On top of the crust sprinkle the mini chocolate chips, toffee bits and toasted almonds.
  • In the same mixing bowl, mix together the softened cream cheese and the Dulce de Leche until combined.
  • Beat in the remaining 3 eggs, vanilla, powdered sugar and 1stick melted butter.
  • Whip on medium high speed so that all of the ingredients are well blended.
  • Pour the filling over the crust and place into the oven.
  • Bake for 40-45 minutes. When you remove it from the oven, the cake will still appear a little "jiggly." This means you did not over bake the cake!
  • Allow the cake to cool to room temperature then drizzle with chocolate glaze and sprinkle with toffee bits.
  • Serve with a dollop of whipped cream.
  • Glaze:.
  • Melt 1/2 cup of additional chocolate chips and 1 tablespoon of heavy cream in the microwave. Stir until completely smooth - if thick add up to 1 tablespoon of cream to thin.

Nutrition Facts : Calories 387.8, Fat 29.5, SaturatedFat 16.5, Cholesterol 125.2, Sodium 221.8, Carbohydrate 29.4, Fiber 1.1, Sugar 27, Protein 4.7

CARAMEL, CHOCOLATE & ALMOND GOOEY BUTTER CAKE



Caramel, Chocolate & Almond Gooey Butter Cake image

Wow, what a cake! We fell in love with this recipe at first bite. The Crew and I prepared this cake once using caramel cake mix and once using a butter cake mix. Happily, it turned out wonderfully both ways. A funny thing happened while we were preparing to take this cake's picture... we got the plate all fixed for the photo,...

Provided by Melissa Sperka

Categories     Cakes

Time 1h

Number Of Ingredients 11

1 box caramel cake mix
1 can(s) dulce de leche [13.4 oz.]
16 oz powdered sugar
8 oz cream cheese, softened
2 stick melted butter, divided
4 large eggs
1/3 c slivered almonds, toasted
1/3 c toffee bits
1/3 c mini chocolate chips, plus 1/2 cup
1 Tbsp heavy cream
1 tsp vanilla

Steps:

  • 1. Preheat the oven to 350 degrees. Spray a 13x9 inch baking dish with cooking spray and set aside. Toast the almonds at 350 degrees for 8 minutes or until golden. Set aside to cool.
  • 2. In a mixing bowl mix together the cake mix, one stick of melted butter and one egg until combined. Press the mixture evenly into the bottom of the prepared baking dish. On top of the crust sprinkle the mini chocolate chips, toffee bits and toasted almonds.
  • 3. In the same mixing bowl, mix together the softened cream cheese and the Dulce de Leche until combined.
  • 4. Beat in the remaining 3 eggs, vanilla, powdered sugar and melted butter. Whip on medium high speed so that all of the ingredients come together nicely. Pour the filling over the crust and place into the oven.
  • 5. Bake at 350 degrees for 40-45 minutes. When you remove it from the oven, the cake will still appear a little "jiggly." This means you did a great job not over baking the cake!
  • 6. GLAZE: Melt 1/2 cup of additional chocolate chips and 1 tablespoon of heavy cream in the microwave. Stir until completely smooth then drizzle over the cake before serving.
  • 7. Allow the cake to cool to room temperature then drizzle with chocolate glaze and sprinkle with toffee bits. Serve with a dollop of whipped cream.

MAKEOVER GOOEY CHOCOLATE PEANUT BUTTER CAKE



Makeover Gooey Chocolate Peanut Butter Cake image

My dad made sure this dessert was on the menu for Father's Day-or else! This makeover version is great. I can't believe so much fat was cut and it still tastes like the original. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 24 servings.

Number Of Ingredients 12

1 package chocolate cake mix (regular size)
1 egg
1/4 cup canola oil
1/4 cup unsweetened applesauce
TOPPING:
1 package (8 ounces) reduced-fat cream cheese
1/2 cup creamy peanut butter
1/2 cup reduced-fat butter, melted
2 eggs
2 egg whites
1 teaspoon vanilla extract
2 cups confectioners' sugar

Steps:

  • In a large bowl, beat the cake mix, egg, oil and applesauce on low speed until combined. Press into a 13-in. x 9-in. baking pan coated with cooking spray., In a another large bowl, beat cream cheese and peanut butter until smooth. Add the butter, eggs, egg whites and vanilla; beat on low until combined. Add the confectioners' sugar; mix well. Pour over crust., Bake at 350° for 40-45 minutes or until edges are golden brown. Cool on a wire rack for 20 minutes before cutting. Refrigerate leftovers.

Nutrition Facts : Calories 228 calories, Fat 11g fat (4g saturated fat), Cholesterol 38mg cholesterol, Sodium 255mg sodium, Carbohydrate 29g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.

CHOCOLATE PEANUT BUTTER GOOEY CAKE



Chocolate Peanut Butter Gooey Cake image

Jenny found this recipe when she was babysitting. Our whole family is a fan of chocolate and peanut butter. I took it to a potluck at school and it was so well liked that they had me make 2 for the next faculty meeting. It is rich, but the calories are worth it!

Provided by Chef likestocook

Categories     Dessert

Time 55m

Yield 16-20 serving(s)

Number Of Ingredients 9

18 3/4 ounces chocolate cake mix
1 large egg
1/2 cup butter, melted
8 ounces cream cheese, softened
1 cup creamy peanut butter
3 large eggs
3 1/2 cups powdered sugar
1 teaspoon vanilla
1/2 cup butter, melted

Steps:

  • Preheat oven to 350 degrees.
  • Grease a 9x13 inch pan.
  • For crust, mix cake mix, egg, and 1 stick of melted butter with a large spoon and pat into the bottom and up the sides of pan.
  • For filling mix cream cheese, peanut butter, and eggs together with mixer until smooth, scraping down the sides.
  • Add powdered sugar and vanilla.
  • Mix until smooth.
  • Slowly add melted butter to filling and mix until smooth.
  • Pour the filling over the crust and bake 25 - 30 minutes.
  • Check after 25 minutes.
  • When it is done, the edges will pull away from the sides of pan and the filling will have browned, but middle should be very gooey. It will still jiggle.

Nutrition Facts : Calories 509.4, Fat 31, SaturatedFat 13.5, Cholesterol 99, Sodium 489.6, Carbohydrate 54.1, Fiber 1.8, Sugar 40.1, Protein 8.8

CHOCOLATE CHIP GOOEY BUTTER CAKE



Chocolate Chip Gooey Butter Cake image

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

1 (18 1/4 ounce) box yellow cake mix
1 egg
1/2 cup butter, melted
1 (8 ounce) package cream cheese, softened
2 eggs
1 teaspoon vanilla extract
1 (16 ounce) box powdered sugar
1/2 cup butter, melted
1 cup chocolate chips
1 cup nuts, chopped (optional)

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 MARBLE GOOEY BUTTER CAKE



Chocolate Marble Gooey Butter Cake image

This very moist cake (almost like a cheese cake) is from the Cake Mix Doctor - she has some great ideas for using cake mixes, and this is definitely one of them. Very moist, and rich and plenty of chocolate and very easy to make. It was a definite hit with my chocoholic husband.

Provided by Debi H

Categories     Dessert

Time 1h5m

Yield 15-20 serving(s)

Number Of Ingredients 9

1 (18 1/4 ounce) package yellow cake mix
8 tablespoons butter, melted
1 large egg
1 (8 ounce) package cream cheese, room temerature
2 large eggs
1 teaspoon vanilla
8 tablespoons butter, melted
3 3/4 cups confectioners' sugar
1 cup semi-sweet chocolate chips (6 oz.)

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.

Nutrition Facts : Calories 496.2, Fat 25.9, SaturatedFat 14, Cholesterol 92.2, Sodium 374.2, Carbohydrate 64.4, Fiber 1, Sugar 50.6, Protein 4.5

CHOCOLATE CHIP OOEY-GOOEY BUTTER CAKE



Chocolate Chip Ooey-Gooey Butter Cake image

I only post my very favorite recipes here and this is definately one of them. It's called a cake but actually I cut it into bars. I got this from a local news program cooking segment called Cooking with Angie years ago and have made it over and over. Really rich and creamy!

Provided by DeeMiddleton

Categories     Bar Cookie

Time 55m

Yield 12 serving(s)

Number Of Ingredients 7

1 (16 ounce) package poundcake mix
1/2 cup butter, melted
4 eggs, divided
1 (8 ounce) package cream cheese, softened
1 1/4 cups powdered sugar, divided
1 cup pecans, chopped
1 cup milk chocolate chips

Steps:

  • Preheat oven to 350 degrees.
  • Beat cake mix, butter and 2 eggs at medium speed until smooth and pour into greased 13X9 pan.
  • Beat remaining 2 eggs, cream cheese and 1 cup powdered sugar at medium speed until smooth. Pour over cake batter.
  • Sprinkle evenly with pecans and chocolate chips.
  • Bake at 350 degrees for 30-40 minutes or until knife blade in center comes out clean.
  • Cool cake completely then sprinkle with remaining 1/4 cup powedered sugar. (In my variation of this I leave off this powdered sugar and melt some of the milk chocolate chips in a small platic storage bag with a bit of shortening in the microwave, mash to mix then cut corner off and drizzle over the top of the cake after i have it cut into squares.).

CHOCOLATE CARAMEL TOFFEE GOOEY BUTTER CAKE



Chocolate caramel toffee gooey butter cake image

I make many, many flavors of gooey butter cake. I wanted to try to make one that looked so delicious that people would not be able to resist. My family says this tastes as good as it looks. Get a big glass of milk or a hot cup of coffee and enjoy this wicked good indulgence.

Provided by Robin Lieneke

Categories     Other Desserts

Time 1h

Number Of Ingredients 11

1 box dark chocolate cake mix
2 stick butter, unsalted melted
3 large eggs
8 oz cream cheese, softened
1 lb powdered sugar
1 tsp vanilla extract
1/2 c caramel bits
1/4 c chocolate toffee bits
8-10 pieces of chocolate caramel candy bar
1/4 c caramel sauce (jarred)
1/4 c hot fudge sauce

Steps:

  • 1. mix cake mix, 1 stick of butter (melted) and 1 egg until smooth. Press into 9x13 pan.
  • 2. mix 2 eggs, remaining butter, cream cheese, vanilla and sugar together. Whip until smooth. Stir in caramel bits and toffee bits. Pour on top of first layer.
  • 3. Bake at 350 for 40 minutes. Let cool for 15-20 minutes. Cut candy bar pieces in half. Place candy bar pieces on top of warm cake. Drizzle with caramel and chocolate sauces. Place in refrigerator till completely cool.

CHOCOLATE CHIP OOEY GOOEY BUTTER CAKE RECIPE - (4.3/5)



Chocolate Chip Ooey Gooey Butter Cake Recipe - (4.3/5) image

Provided by cdboss

Number Of Ingredients 11

CRUST
1 box butter recipe cake mix
1 egg
1/2 cup butter, melted, 1 stick
FILLING
1 (8 ounce) pkg cream cheese, softened
2 eggs
1 teaspoon pure vanilla extract
1 (16 ounce) box powdered sugar
1/2 cup butter, melted, 1 stick
1 cup chocolate chips

Steps:

  • Preheat oven to 350 degrees. Light grease a 9x13 in. baking pan. In a bowl, combine cake mix, egg, and butter with an electric mixer. 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 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 for 40-50 minutes (it took me closer to 50 minutes). Cool slightly before serving.

DOUBLE CHOCOLATE STRAWBERRY GOOEY BUTTER CAKE



Double Chocolate Strawberry Gooey Butter Cake image

Ooey, gooey, and oh so creamy, this gooey butter cake is such a treat. It is like a chocolate covered strawberry, in cake form. Decadent and rich, we loved every bite. Our chocolate chips didn't swirl as lovely as we would have liked so we ended up spreading them a little bit. Still delicious!

Provided by Robin Lieneke

Categories     Fruit Desserts

Time 1h5m

Number Of Ingredients 10

1 box milk chocolate cake mix
4 eggs
2 stick butter, separated, melted
1 pkg cream cheese (8 oz.)
1 lb powdered sugar
1/3 c cocoa powder
1/2 c strawberries, frozen, thawed and drained well
1 tsp vanilla extract
1/4 c strawberry preserves, heated for drizzling
1/3 c mini chocolate chips

Steps:

  • 1. Mix together dry cake mix, 1 egg, and 1 stick of melted butter until a smooth dough forms. Press in the bottom of a buttered 9x13 pan.
  • 2. In the same bowl, mix remaining eggs, cream cheese, sugar, vanilla, cocoa powder, the second stick of butter (melted), and strawberries until smooth and creamy.
  • 3. Pour on top of the dough in pan. Drizzle with strawberry preserves and swirl to make it pretty.
  • 4. Bake at 350 degrees for 40-50 minutes. Don't over bake, you want the middle to be a little bit jiggly. It will set as it cools. As soon as you remove the cake from the oven, sprinkle with the mini chocolate chips.
  • 5. After about 3 minutes when they are soft, use a spoon or knife to swirl the melted chips on the top. Serve with whipped cream.

CHOCOLATE PEANUT BUTTER GOOEY BUTTER CAKE



Chocolate Peanut Butter Gooey Butter Cake image

Make and share this Chocolate Peanut Butter Gooey Butter Cake recipe from Food.com.

Provided by clar0100

Categories     Dessert

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 11

1 (18 1/4 ounce) package chocolate cake mix
1 egg
8 tablespoons low-fat butter, melted
1 (8 ounce) package reduced-fat cream cheese, softened
1/2 cup smooth peanut butter
1 egg
4 egg whites
1 teaspoon vanilla
8 tablespoons butter, melted
0.5 (16 ounce) box powdered sugar
1/2 cup Splenda granular

Steps:

  • Preheat oven to 350 degrees F.
  • Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
  • To make the filling: In a large bowl, beat the cream cheese and peanut butter until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar and mix well. Spread peanut butter mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
  • Serve with fresh whipped cream.

DOUBLE CHOCOLATE OOEY GOOEY BUTTER CAKE ICE CREAM (PAULA DEEN)



Double Chocolate Ooey Gooey Butter Cake Ice Cream (Paula Deen) image

I saw this a month or so ago on Paula's Party and had to try it. Our family has found their new favorite ice cream! It is chocolate overload, so only for a true chocoholic!! :D This was made in individual containers on the show, but I made a whole dessert using a whole quart of ice cream and layered in a bowl and ended up only using about 1/2 of the cake.

Provided by SweetsLady

Categories     Frozen Desserts

Time 1h10m

Yield 16 serving(s)

Number Of Ingredients 13

1 quart chocolate ice cream (We have used Triple Chocolate Ice Cream)
cookie crumbs, your choice
nuts, preferably pecans
hot fudge
candy
1 (18 1/4 ounce) package chocolate cake mix
3 eggs, divided
1 cup butter, divided
1 (8 ounce) package cream cheese, softened
3 -4 tablespoons cocoa powder
1 (16 ounce) box powdered sugar
1 teaspoon vanilla
1 cup nuts, chopped

Steps:

  • Preheat oven to 350 degrees. Lightly butter a 13x9 pan.
  • In large bol, combine cake mix, 1 egg, and 8 T. (1/2 cup) melted butter, and stir until well blended. Pat mixture into prepared pan and set aside.
  • In stand mixer or with hand mixer, beat cream cheese until smooth. Add the remaining 2 eggs and 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 T. (1/2 cup) of melted butter and vanilla. Continue to beat the mixture until smooth. Stir in nuts with a rubber spatula. Spread filling over cake mixture in pan.
  • Bake for 40-50 minutes. Be careful not to over cook the cake; the center should still be a little gooey when finished baking.
  • Let cake cool completely before cutting into pieces.
  • Place scoops of ice cream interchangeably with brownie bites, cookie crumbs, nuts, and fudge. Mix together. (I didn't mix but just scooped out!) :D.
  • Enjoy!

Nutrition Facts : Calories 537.8, Fat 30.5, SaturatedFat 14.3, Cholesterol 92.2, Sodium 510.6, Carbohydrate 64.7, Fiber 2.3, Sugar 49.5, Protein 7

CHOCOLATE CHIP GOOEY BUTTER CAKE



Chocolate Chip Gooey Butter Cake image

This is really yummy and good to make and it's easy too. Make it anytime you want to and enjoy!

Provided by Maureen LaMothe

Categories     Cakes

Time 50m

Number Of Ingredients 11

CRUST
1 box butter-recipe cake mix
1 egg
1/2 c (1 stick) butter, melted
FILLING
1 8 oz pkg cream cheese, softened
2 eggs
1 tsp pure vanilla extract
1 16 box box powdered sugar
1/2 c (1 stick) butter, melted
1 c chocolate chips

Steps:

  • 1. Preheat oven to 350 degrees. Light grease a 9x13 in. baking pan. In a bowl, combine cake mix, egg, and butter with an electric mixer. 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 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 for 40-50 minutes (it took me closer to 50 minutes). You want to 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 and then drizzle over. Allow to cool for at least another hour and then cut into bars. Enjoy!

TRIPLE CHOCOLATE GOOEY BUTTER CAKE



Triple Chocolate Gooey Butter Cake image

Classic gooey butter cake gets a decadent, chocolaty twist in this easy recipe.

Provided by Annalise Sandberg

Categories     Dessert

Time 1h30m

Yield 12

Number Of Ingredients 9

1 box Betty Crocker™ Super Moist™ devil's food cake mix
3/4 cup butter, melted
3 eggs
1 package (8 oz) cream cheese, softened
2 tablespoons unsweetened baking cocoa
2 cups powdered sugar
2 teaspoons vanilla
1 cup semisweet chocolate chips
Whipped cream, if desired

Steps:

  • Heat oven to 350° F. Grease 13 x 9-inch (3-quart) baking dish with butter or cooking spray.
  • In large bowl, mix cake mix, 1/2 cup of the melted butter, 1 egg and 1 teaspoon of vanilla. Press in bottom of baking dish. Set aside.
  • In another large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add remaining 2 eggs and baking cocoa; beat until smooth. On low speed, add powdered sugar in two additions. Add remaining 1/4 cup melted butter and 1 teaspoon of vanilla; beat until smooth. Stir in chocolate chips. Spread in pan on top of cake mix mixture.
  • Bake 40 to 50 minutes or until center appears set but still slightly jiggles when shaken. Cool at least 30 minutes. Serve with whipped cream.

Nutrition Facts : Calories 480, Carbohydrate 60 g, Cholesterol 100 mg, Fat 5, Fiber 2 g, Protein 5 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 43 g, TransFat 1/2 g

CARAMEL, CHOCOLATE & ALMOND GOOEY BUTTER CAKE



Caramel, Chocolate & Almond Gooey Butter Cake image

Who doesn't love a gooey butter cake? The variations and flavor combinations are endless. I came up with this version using some of my family's favorite sweet indulgences! It's an original creation that's sure to please! [See Cook's note on the bottom of the original recipe for further information about ingredients.]

Provided by @MakeItYours

Number Of Ingredients 11

1 box caramel cake mix
1 can(s) dulce de leche [13.4 oz.]
16 oz powdered sugar
8 oz cream cheese, softened
2 stick melted butter, divided
4 large eggs
1/3 c slivered almonds, toasted
1/3 c toffee bits
1/3 c mini chocolate chips, plus 1/2 cup
1 Tbsp heavy cream
1 tsp vanilla

Steps:

  • Preheat the oven to 350 degrees. Spray a 13x9 inch baking dish with cooking spray and set aside. Toast the almonds at 350 degrees for 8 minutes or until golden. Set aside to cool.
  • In a mixing bowl mix together the cake mix, one stick of melted butter and one egg until combined. Press the mixture evenly into the bottom of the prepared baking dish. On top of the crust sprinkle the mini chocolate chips, toffee bits and toasted almonds.
  • In the same mixing bowl, mix together the softened cream cheese and the Dulce de Leche until combined.
  • Beat in the remaining 3 eggs, vanilla, powdered sugar and melted butter. Whip on medium high speed so that all of the ingredients come together nicely. Pour the filling over the crust and place into the oven.
  • Bake at 350 degrees for 40-45 minutes. When you remove it from the oven, the cake will still appear a little "jiggly." This means you did a great job not over baking the cake!
  • GLAZE: Melt 1/2 cup of additional chocolate chips and 1 tablespoon of heavy cream in the microwave. Stir until completely smooth then drizzle over the cake before serving.
  • Allow the cake to cool to room temperature then drizzle with chocolate glaze and sprinkle with toffee bits. Serve with a dollop of whipped cream.

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