 |  |  |
 |  cake layer |  ready to bake |  after baking |  powdered sugar & unsweetened cocoa powder |
A decadent chocolate fudge version of my fabulous gooey butter cake ~ the one that I've made for over 40 years (and my version is even "gooey-er" than the one made by that famous Southern chef). Instead of a pound cake mix, I use a chocolate fudge or triple chocolate cake mix and add in DARK CHOCOLATE SYRUP, plus DARK unsweetened COCOA POWDER and a little instant coffee powder to intensify that chocolate flavor even more.
TRIPLE DARK CHOCOLATE GOOEY BUTTER CAKE
2 sticks (16 TB) butter, melted (divided use)
1 package chocolate fudge or triple chocolate cake mix
4 eggs (divided use)
2 tsp. instant coffee powder (divided use)
4 TB DARK chocolate syrup (divided use)
1 package (8-ounce) cream cheese, softened
1/4 cup DARK unsweetened cocoa powder (plus more later)
16 oz. (usually 1 box) powdered sugar
1/4 cup DARK unsweetened cocoa powder (in addition to above)
OPTIONAL (but I always do this): about 1/2 cup powdered sugar ~ sifted with about 1/4 cup DARK unsweetened cocoa powder (to dust the top of cooled cake)
***
Preheat oven to 350. Generously spray a 9x13” pan with non-stick baking spray (containing flour) and set aside.
Combine the cake mix, 2 eggs, 1 stick melted butter, 1 tsp. instant coffee powder, 2 TB chocolate syrup and 1/4 cup unsweetened cocoa powder in your electric mixer bowl ~ beat until well blended. Spread the mixture into prepared pan and set aside.
In the same bowl (on medium speed), beat the cream cheese until smooth. Add the remaining 2 eggs, instant coffee powder, and chocolate syrup.
Scrape down the sides of the bowl. On low, gradually add the powdered sugar and 1/4 cup unsweetened cocoa powder. Slowly add the remaining 1 stick (1/2 cup) of melted butter. Scrape down sides again; raise speed to medium-high and continue to beat the mixture until smooth.
Spread cream cheese mixture over cake mixture in pan. Bake for about 28-32 minutes (but start checking at 25 minutes) ~ just until it stops "jiggling" ~ don't over-bake or it won't be "gooey" (if it rises, falls & cracks, don’t worry about that). When cool, liberally sprinkle sifted powdered sugar & cocoa powder on top. Cut into squares.
TRIPLE DARK CHOCOLATE GOOEY BUTTER CAKE
2 sticks (16 TB) butter, melted (divided use)
1 package chocolate fudge or triple chocolate cake mix
4 eggs (divided use)
2 tsp. instant coffee powder (divided use)
4 TB DARK chocolate syrup (divided use)
1 package (8-ounce) cream cheese, softened
1/4 cup DARK unsweetened cocoa powder (plus more later)
16 oz. (usually 1 box) powdered sugar
1/4 cup DARK unsweetened cocoa powder (in addition to above)
OPTIONAL (but I always do this): about 1/2 cup powdered sugar ~ sifted with about 1/4 cup DARK unsweetened cocoa powder (to dust the top of cooled cake)
***
Preheat oven to 350. Generously spray a 9x13” pan with non-stick baking spray (containing flour) and set aside.
Combine the cake mix, 2 eggs, 1 stick melted butter, 1 tsp. instant coffee powder, 2 TB chocolate syrup and 1/4 cup unsweetened cocoa powder in your electric mixer bowl ~ beat until well blended. Spread the mixture into prepared pan and set aside.
In the same bowl (on medium speed), beat the cream cheese until smooth. Add the remaining 2 eggs, instant coffee powder, and chocolate syrup.
Scrape down the sides of the bowl. On low, gradually add the powdered sugar and 1/4 cup unsweetened cocoa powder. Slowly add the remaining 1 stick (1/2 cup) of melted butter. Scrape down sides again; raise speed to medium-high and continue to beat the mixture until smooth.
Spread cream cheese mixture over cake mixture in pan. Bake for about 28-32 minutes (but start checking at 25 minutes) ~ just until it stops "jiggling" ~ don't over-bake or it won't be "gooey" (if it rises, falls & cracks, don’t worry about that). When cool, liberally sprinkle sifted powdered sugar & cocoa powder on top. Cut into squares.
RSS Feed
