Thread: Chocolate gooey butter

Does anyone know how to make a chocolate gooey butter cake? I have tried to substitute a chocolate cake mix for the yellow but that didn't work. There's a woman at my son's school that makes it but she's not giving out the recipe as she makes them for her business. It had a heavy consistancy like a brownie and really rich. If anyone has any ideas I'd appreciate it.

Gooey Chocolate Butter Cake
Preheat oven to 350
Base:
1 181/4 oz package of chocolate cake mix
1 egg
1 stick butter, melted
Combine all ingredients above and press into 9" x 11" baking dish

Filling:
1 8oz package cream cheese, room temperature
2 eggs
1 tsp vanilla extract
1 stick butter, melted
16 oz powdered sugar

Combine filling ingredients and blend until smooth.

Spread evenly over chocolate base.

Bake 35-45 minutes - Do not overbake!

Cool and serve.



Cake
1 (18.25-ounce) box yellow cake mix
1 egg
1/2 cup (1 stick) butter, melted
Filling
1 (8-ounce) package cream cheese, softened
2 eggs
1 teaspoon pure vanilla extract
1 (16-ounce) box confectioners' sugar
1/2 cup (1 stick) butter, melted
Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking pan.
In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside.
Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump in confectioners' sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well.
Pour filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point!
Remove from oven and allow to cool completely. Cut into squares. Just remember that these wonderful little cakes are very, very rich, and a little will go a long way-even for piggies like me!
Pumpkin Gooey: This variation has to be at the top of my list, especially around Thanksgiving. For the cake part, I sometimes use a spice cake mix. I have even used a chocolate cake mix, but I think my favorite is the basic yellow cake mix. Follow the original recipe, adding a 15-ounce can of pumpkin pie filling and an extra egg to the cream cheese filling. Bake as usual, remove from oven, and allow to cool. Cut into squares and top each square with a pecan half. Serve with a dollop of fresh whipped cream. I promise you'll never want pumpkin pie again!

Pineapple Gooey: Add a 20-ounce can of drained crushed pineapple and an extra egg to the cream cheese filling. Proceed as directed above.

Lemon Gooey: Use a lemon cake mix in place of the yellow cake. Add the juice (approximately 1/4 cup) and zest of 2 lemons to the cream cheese filling. Proceed: as directed above.

Carrot Cake Gooey: Use a spice cake mix, and add 1 cup chopped nuts and 1 1/2 cup finely grated carrots to the cream cheese filling. Proceed as directed above.

Peanut Butter Gooey: Use a chocolate cake mix. Add 1 cup creamy peanut butter and an extra egg to cream cheese filling. You can sprinkle the top of batter with 1 cup chopped peanuts if you like. Proceed as directed above.

Chocolate Chip Gooey: Use either yellow or chocolate cake mix. Sprinkle 1 cup chocolate chips and 1 cup chopped nuts on top of filling. Proceed as directed above.

Banana Gooey: Use a yellow cake mix. Prepare cream cheese filling as directed, beating in 2 ripe bananas and an extra egg. Proceed as directed above.

Nutty Gooey: Use a yellow cake mix, and add 1 cup chopped nuts to the cake mixture. Proceed as directed above.

Chippy Gooey: Stir 1 cup white chocolate chips, peanut butter chocolate chips, butterscotch morsels, Heath Almond Toffee Bits or Heath Milk Chocolate Toffee Bits into filling. Proceed as directed above.

are those right? i have more if not

Thanks for the reply. I've already subsituted the chocolate cake mix for the yellow and I've also tried the chocolate chips. This cake is almost like a heavy brownie consistancy with the gooey butter part swirled into it. It's really rich and soooooo good and I just wish I could figure out how to make it.

1/2 cups flour

3/4 cup sugar

2 tablespoons unsweetened cocoa

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup skim milk

2 tablespoons butter or margarine, melted

1 teaspoon vanilla extract

3/4 cup brown sugar

1/4 cup unsweetened cocoa

1 3/4 cup hot water

Preheat oven to 350 degrees. In large bowl, combine, flour, sugar, 2 tablespoons cocoa, baking powder and salt with mixer at low speed. Beat in milk, butter, and vanilla about one minute. Spread batter in un-greased 9 inch square pan. In small bowl combine brown sugar with 1/4 cup cocoa; sprinkle over batter. Pour hot water over top---DO NOT STIR. Bake until no longer sticky to the touch, 40 to 45 minutes. Top with ice cream or Cool Whip, if desired. Makes 8 servings.