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CAKE - Ooey Gooey Butter Cake :]>
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| Recipe courtesy Paula Deen 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 |
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.
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