Try this chocolate ooey gooey cake recipe
- 1 teaspoon vanilla extract
- 8 tablespoons (1 stick) butter melted, plus 8 more tablespoons (1 stick) butter, melted, plus additional butter, for greasing pan (or use bakers non-stick spray)
- 1 (15.25-ounce) package chocolate cake mix
- 1 egg, plus 2 eggs (one for cake layer two for filling layer)
- 1 (8-ounce) package cream cheese softened
- 3 to 4 tablespoons cocoa powder
- 1 (16-ounce) box powdered sugar
- Carbohydrate 17.90418 g
- Cholesterol 267.624 mg
- Fat 127.23732 g
- Fiber 0 g
- Protein 43.07184 g
- Saturated Fat 79.30104 g
- Serving Size 1 1 recipe (458g)
- Sodium 2613.114 mg
- Sugar 17.90418 g
- Trans Fat 6.47665199999999 g
- Calories 1405 calories
Step-by-step
- Heat oven to 350 degrees (325 convection) and prepare and 9-inch by 3inch round cake pan OR 9x13 dish. (I have heard a bundt works as well!)
- Combine the cake mix, 1 egg, and 1 stick melted butter, and stir until well blended.
- Pat the mixture into prepared pan and set aside.
- In a stand mixer on medium speed (or using a hand-held mixer), beat the cream cheese until smooth. Add the remaining 2 eggs and the cocoa powder.
- Lower the speed of the mixer and add the powdered sugar. Slowly add the remaining 1 stick (1/2 cup) of melted butter. Add vanilla and continue to beat the mixture until smooth.
- Pour filling over cake mixture in pan. Bake for 40 to 50 minutes. (check at 30 minutes with 9x13) Be careful not to overcook the cake; the center should still be a little gooey when finished baking.
- Let cake partially cool on a wire rack before cutting into pieces.
Operating within a strict thirty-minute preparation window requires precise management of the dual-layer composition, where a dense bottom crust meets a heavy cream cheese and powdered sugar filling. Scepticism surrounds recipes utilizing boxed cake mixes because moisture distribution frequently fails during baking, often resulting in dry edges alongside an unset middle. Success depends entirely on monitoring the oven closely starting at the thirty-minute mark when utilizing a standard nine-by-thirteen-inch dish, ensuring the interior retains movement rather than baking until entirely firm. Chemically, the high ratio of dairy fat from two sticks of melted butter interacts with the starches in the powdered sugar and cake mix to trap moisture, preventing the crumb from drying out despite the prolonged heat exposure at three hundred fifty degrees. Because the resulting dessert delivers an intensely rich, sweet profile driven by sixteen ounces of sugar, serving it alongside sharp, unsweetened accompaniments provides necessary contrast. Bitter espresso cuts cleanly through the dense fat content, while tart fresh raspberries supply an acid element that balances the heavy sugar load on the palate. Proper cooling on a wire rack allows the internal structure to set partially without sacrificing the characteristic soft center.
