This is my new twist on the fabulous gooey butter cake. I posted the traditional recipe months ago and I was so glad I did! Come to find out, this was the only place I had the recipe, my blog really is paying off for me (hopefully someone else too). Well, I altered that recipe to fit all the chocoholics out there and it came out seriously close to a local grocery store bakery version. I did have a mishap on Easter when I went to share the cake with family. Lesson learned, gooey anything should not be overcooked, and yes, it did burn. I was so bummed. Oh well, guess it will go back on our meal plan to try again!
Chocolate Chip Gooey Butter Brownie Cake
Ingredients:
Cake Crust:
1 package chocolate cake mix
1 egg
8 Tbsp. butter, melted
Filling:
1 8-ounce package cream cheese (1/3 less fat)
2 eggs
1 tsp. vanilla
8 Tbsp. butter, melted
1 box (16 oz.) powdered sugar
3/4 cup mini chocolate chips or 3/4 chopped semi-sweet chocolate bars
1. Preheat oven to 350 degrees.
2. Combine the cake mix, egg, and melted butter. Mix well.
3. Press into bottom of a greased 9x13 baking pan.
4. Prepare the filling. beat cream cheese until smooth.
Add the eggs, vanilla, melted butter and mix well.
Next add the powdered sugar, and beat until smooth, scraping sides as needed.
5.Spoon onto crust and spread evenly.
6. Bake at 350 degrees for 40 to 50 minutes.
Center should be gooey, so make sure not to overcook.
7. Serve warm or at room temperature, and top with powdered sugar, if desired.
Oh, my goodness - this is to die for. Absolutely delicious - every bit as good as the original recipe (and I didn't think you could beat that). Good job!
ReplyDeleteCasey - those bars look amazing! I'll have to give them a try sometime.
ReplyDeleteI hope you and Nathan are both doing well. I'll be back in KC the 12-16 ... any chance you'll be around?
Just stumbled across your recipe and it is fabulous!
ReplyDelete