It really falls into the stupid easy cookery category as it is just that.
There is no real trick to making it. I knew going into this recipe that I'd have a challenge of keeping it gooey with the addition of cocoa powder to the second layer that bakes up to make the crackly crunch and gooey center. 2 T of butter kept the center the right consistency. Even the chocolate hater in my house liked it. So without further adieu...the first ever chocolate gooey butter cake!
Chocolate Gooey Butter Cake
- 1 package Devils Food chocolate cake mix
- 1 stick butter, melted
- 1 egg, beaten
- 1 8 oz package cream cheese
- 1 t vanilla
- 1/2 t coffee extract
- 2 T butter
- 1/4 t kosher salt
- 2 eggs
- 1/4 c Black Onyx or Hershey Special Dark cocoa
- 4 c powdered sugar
Preheat oven to 350 F
Lightly grease, spray with Pam a 13X9 baking dish
For the first layer dump the cake mix in a bowl and with mixer on slow...slowly pour in melted butter and lightly beaten egg. Stir on slow speed until a thick dough forms. Pat the dough into the baking dish.
For the second layer cream together the cream cheese, butter, salt, vanilla and coffee extract until smooth. Beat in eggs until smooth. Reduce speed and stir in cocoa powder. Stir in powdered sugar 1 cup at a time until it is incorporated into the cream cheese mixture. Increase speed and beat 2-3 minutes until smooth. Pour over second layer and smooth out with a spatula.
Place the baking dish on a tray to catch any boil over as it does rise a lot during baking. Bake 35-45 minutes until the top has a dark crispy top. Cool to room temperature and serve. Note the cake will fall some as it cools...its normal.