Wednesday, August 1, 2012

Chocolate Marble Gooey Butter Cake

Well that recipe title sure is a mouthful, ain't it?  The title doesn't even begin to do this yummy dessert justice.  I was first introduced to Gooey Butter Cakes by Paula Deen.   Now, I know gooey butter cake were around a long time before that in places like St. Louis,  where they are known for their gooey cakes.  But I had never heard of them until Paula shared them on her cooking show nearly 10 years ago.  And I've been hooked ever since.  I've made so many of them - I've lost count.  We just love them.  And we've always loved Paula's versions because the base is a boxed cake mix which brings a ton of flavor to the gooey cake party.  For anyone who may have been living without television or internet for the last decade and has never heard or seen a Gooey Butter Cake, let me give you a quick gooey butter cake tutorial.  Basically it is like a really sweet, soft and gooey brownie.  It has a brownie type base with a creamy (gooey) topping.  And with this recipe, two favorite flavors are combined to give you one heckuva Gooey Butter Cake.  A little vanilla..a little chocolate.  How can that be wrong?
Ingredients:
CRUST:
1 box yellow cake mix
1 stick unsalted butter, melted
1 large egg

FILLING:
1 (8 oz.) block cream cheese, softened
2 large eggs
1 stick unsalted butter, melted
1 tsp. vanilla extract
3 3/4 cups powdered sugar
1 cup semi-sweet chocolate chips


Directions:
Preheat oven to 350F degrees.
Spray a 9x13 baking pan with nonstick cooking spray.
Start making the crust.
In a medium bowl, combine cake mix, melted butter and egg.
Beat together using an electric or stand mixer on low for 2 minutes.
You'll notice the batter will start to pull away from the sides of the bowl.
Spread the batter into the bottom of your baking dish.
It's best just to get in there with your hands to get it all evenly spread out.
Now make the filling.
Using the same mixing bowl, add the cream cheese and beat on low until smooth.
Add the eggs, melted butter and vanilla extract and mix on medium speed for 1 minute.
Add in the confectioners sugar and mix everything together until smooth and well incorporated.
Place 1 cup chocolate chips into a microwave safe bowl or dish.
Microwave chips on high for about 1 minute (maybe longer depending on your microwave).

Stir chips to make sure they all melted.
Measure out 1 cup of your cream cheese filling.
Combine cream cheese filling with melted chocolate.
Whisk together until well blended and all one color.
Pour vanilla cream cheese filling on top of crust and spread out evenly.
Using a spoon, dollop chocolate filling on top of cream cheese filling.
Using a butter knife, swirl the knife around so the top of the batter has a marbled effect.
Be careful not to cut through the crust.
My pan looks small in this picture but it is a 9x13 baking dish. 

Bake for about 45 minutes. Be careful not to overbake.
Remember, this is gooey butter cake so you want that filling to stay a little soft

Cool for at least 30 minutes. 

Then cut into squares and serve.
Enjoy!
Printable Recipe Here






24 comments:

Lesa @Edesia's Notebook said...

I lived in St. Louis for a while, so I am totally on the gooey butter cake bandwagon. Can't wait to try this version. Thanks for sharing! Pinned.

Pamela said...

I live in West Virginia and I needed a cake recipe for work. This is perfect. I love your site and I'm a recipe collector. Thanks bunches!!

Aimee said...

This looks delish!

Stace @ Saving Stace said...

Oooh...this looks yummy! I ran to the store a little while ago, to buy ingredients. I can't wait to make this! :)

Do you have a printer friendly option on your posts? I didn't see one, so I thought I'd ask. Thanks!

Stace @ Saving Stace said...

Found the printable recipe link...right there in front of me! I must have been so distracted by the yummy cake... ;)

Are Hall said...

Like you, I too have made many a gooey butter cake (Pumpkin is my fave) but have never made a marble one. I can't wait to try this! :)

Margie said...

that looks very good! i don't think i've ever had one before, so i'm definitely going to have to try this one!!!

kellisretrokitchenarts said...

looks wonderful! can't wait to try it.

Kate H.(www.sprinkletherapy.blogspot.com) said...

I love ooey gooey butter cakes, adding chocolate could only make it better! Thanks for sharing thus recipe! This pregnant Momma can't wait to make this!

Deb said...

Just want to say thanks and your recipes rock!

Ellen B Cookery said...

Once again, you've got me drooling!

Rosemary said...

I've often been tempted to make one of these, but they seem so decadent! So what! The grandkids are coming!!!

Brooks at Cakewalker│The Sweet and Savory Collection said...

My word this look insanely delicious. Girl, you're going to put me out of business! Brandie, I love how you love Paula Deen and in reading this post, it harkened me back to the very first post I read of yours. You've charmed me ever since. Brava!

momphotographer said...

oh... it looks so chewy-ooey-licious !

Medeja said...

Yumm! And especially yumm I find that top layer :D

Jocelyn said...

Oh that does sound good!!! I see this yummy cake in my future:-)

Winnie said...

This is a definitely a cake for me.
Rich and moist and lot of chocolate

Heather Guymon said...

So, as it turns out, having your 18 month old standing at your feet screaming to be picked up while you try and hurry and finish the ingredients to stick in the oven is NOT recommended. I accidentally put TWO sticks of butter into the filling! Oops. I kept pulling it out of the oven and it wasn't setting up the way it should (I made this the other day for a potluck) and then it hit me...two sticks of butter do a gooey filling make.

I set the oven to 300 and let it go another 20 minutes or so until it firmed up a bit...I am letting it cool now so I have no clue what it will taste like, but, I am hoping the old stand by "butter makes everything better" still applies to this goof! LOL

Jamika said...

This looks SOOO yummy! I have a dinner to attend, so I'm planning on making this. One question, does it have to be unsalted butter? I only have salted on hand but wasn't sure it would make a difference. It'll be my 1st time making this and I don't want to mess it up.

The Country Cook said...

Jamika, the salted butter should be fine. Typically in sweet dishes, you want to keep the salt content down so it doesn't compete with the sweetness. Salted butter is really not all that salty so you should be fine. Hope you love it! :)

Karen said...

OMG!! Just finished making this for our Canadian Thanksgiving, and WOW!! My hubby is in heaven. The chewy batter up the sides is sooo good. Thanks for the great recipe. I'll have to search for the one someone mentioned about the pumpkin version.

bitsybet said...

I had this at a neighborhood party and it was off the charts delicious.

Brandie S. said...

Love hearing that Bitsy! Thank you!

Brandie S. said...

Karen, I am so sorry I missed your comment when you posted it. Thank you so much for taking the time to let me know how it turned out!