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Double Chocolate Gooey Butter Cake



  • 1 16-ounce box powdered sugar
  • 3 4 tablespoon to cocoa powder
  • 1 plus 2 eggs egg
  • 1 8-ounce package softened cream cheese
  • 1 18.25 oz package chocolate cake mix
  • 1 teaspoon vanilla extract
  • 1 cup chopped nuts


Preheat oven to 350 degrees F.

Lightly grease 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.