Wednesday, September 14, 2016

Chocolate Chip Gooey Butter Cake

Chocolate Chip Gooey Butter Cake

Original Author says: If you aren’t familiar with gooey butter cake, it’s a St. Louis tradition that has spread nation wide. The original gooey butter cake version had a sweet yeast dough topped with a gooey butter filling that was sweet gooey. The modern recipe is simplified by using a cake mix, which becomes the crust and is topped with a sweet creamy filling made of cream cheese, butter and sugar. SUPER easy!

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Yield: 12-16 servings

This St. Louis specialty with a chocolate twist couldn't be easier to make and everyone is sure to love it! Perfect for your next party or pot-luck, everyone will be begging for the recipe.

For the Cake
1 (18-1/4 ounce) Box Duncan Hines Dark Chocolate Fudge Cake Mix
1 large Egg
1/2 cup butter, melted

For Filling
8 oz cream cheese, softened
2 large eggs beaten
2 tablespoons brown sugar
1 teaspoon vanilla
2 cups powdered sugar
1-1/2 cups chocolate chips


Heat oven to 325° F and lightly grease 13x9-inch pan
Using an electric mixer, combine cake mix, 1 egg and melted butter until well incorporated. 
Press into bottom of greased pan with fingers.

For Filling:
Using an electric mixer, blend, cream cheese, 2 beaten eggs, brown sugar and vanilla. 
Then slowly add powdered sugar and beat until smooth. 
Stir in chocolate chips.
Spread filling over cake batter, and bake for 40-45 minutes, or until edges are brown. 
(Do not overbake, the center should be a little gooey)
Dust with powdered sugar on top after cake has cooled and garnish with chocolate chips.

This cake is even better the next day and can be prepared up to three days in advance. If you can not find the Duncan Hines Dark Chocolate Fudge Cake mix, any 18-1/4 ounce dark chocolate cake mix will do.

Found at:

No comments:

Post a Comment