Stop whatever you are doing and make this. I've said that about a few other recipes before (See Chocolate Candy Crack) but this, you must make. No, I'm really serious. Get in the car, go to the store, buy the ingredients, make this, and then serve it to your husband, wife, lover, mistress, kids, world leaders...pretty much anyone you want eating out of the palm of your hand. Because after they taste this, they're going to be yours. I'm not kidding. This is seriously my Fairy Fat Mother at her best.
And by Fairy Fat Mother I'm talking about the Holy Queen of butter, Ms. Paula Deen herself. I've made many versions of her Gooey Butter Cakes (Gooey Toffee and Gooey Pineapple) and I've raved about every single one. But this one? OH. EM. GEE. The best ever. And soooo simple to make. I swear when I gave a piece to one of The Men Behind the Wheels, he swooned. This is a cross between a brownie, a cake and some fudge. A piece of this with a glass of milk is what I call heaven.
Yes. This is made with a boxed cake mix. I'm sure some enterprising baker out there can find a way to make this from scratch, but while I have 14 episodes of Fringe to get through and a season and a half of Glee to catch up on, boxed cake mixes are my friend. This recipe came out of the January/February 2011 issue of Food Network Magazine. This one recipe was worth the cost of the entire years subscription to the magazine. I think I'll keep renewing!
DOUBLE CHOCOLATE GOOEY BUTTER CAKE
(Food Network Magazine Jan/Feb 2011)
1 18.25-ounce package chocolate cake mix
3 large eggs
1 cup (2 sticks) unsalted butter, melted, plus butter for the pan
1 8-ounce package cream cheese, at room temperature
3 to 4 tablespoons unsweetened cocoa powder, to taste
1 16-ounce box confectioners sugar
1 teaspoon vanilla extract
1 cup chopped unsalted nuts
Whipped Cream, for topping (optional)
Preheat the oven to 350 degrees F. Lightly butter a 9-by-13-inch baking pan.
In a large bowl, combine the cake mix, 1 egg and 1/2 cup of the melted butter. Stir until well blended. Pat the mixture into the pan and set it aside.
In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the cream cheese until smooth. Add the remaining 2 eggs and the cocoa powder and beat until well mixed. Reduce the speed to low and add the confectioners sugar. Beat until well mixed. Slowly add the remaining 1/2 cup melted butter and the vanilla. Beat until smooth. Using a rubber spatula, stir in the nuts. Spread the filling over the batter in the pan.
Bake the cake for 40 to 50 minutes. Be careful not to overcook it: The center should still be a little gooey. Let partially cool on a wire rack before slicing. Serve with whipped cream if desired.
Serves 20 to 24
Note: I used Duncan Hines Devil's Food Cake Mix. I used Hershey's Cocoa.
Note: I used all four tablespoons of the cocoa powder. I tried this with the whipped cream, but honestly, preferred it without. I thought the whipped cream cut into the wonderful chocolate flavor too much.
Note: I used a metal pan.
Note: Serves 20 to 24? Yeah right. Serves one, ME!
Note: You can see the kind of glass like top layer? It's really thin and will pretty much break up when you cut these in squares and handle them at all. Because these are gooey they are not the easiest to cut up.
These were so good right out of the oven. You definitely need to try a piece while the cake is still warm. Do remember, this is the Fairy Fat Mother we are talking about so don't even ask about the calories in this, you just don't want to know.