My cousin is having her kid’s graduation party from basic training here real soon and i think I’ll make him this cake. All those weeks spent in basic training probably worked him up an appetite. I’m sure this cake will be better than any dessert he may have had in the mess hall. And ont hat note, thank you to all the men and women who serve our great country! If I could make you all cakes, I would 🙂
Check out what a happy reviewer over at Paula Deen’s website had to say about this recipe:
“I can’t wait to make it!! A lady last night at a function I attented told me the cake she made (and it was delicious) was from you & called “Ooey gooey Butter Cake” but she had added some chocolate chips to it. I think she cooked it too long as it was a bit dry on the bottom, but otherwise it was ooey gooey delicious!! Since I’m a chocoholic, this recipe has got to be even more ooey gooey and I’ll be sure to check that it’s still gooey in the center when I take it out. Love you, Southern Lady!!”
I do believe this cake just might send you straight to chocoholic’s anonymous.
Ingredients
2 sticks Land O Lakes butter, melted and divided, plus more for greasing pan
1 (18.25 oz) package Duncan Hines chocolate cake mix
3 Eggland’s Best eggs, divided
1 (8 oz) package Philadelphia cream cheese, softened
3 tablespoon Hershey cocoa powder, (up to 4)
1 (16 oz) box Domino powdered sugar
1 teaspoon McCormick vanilla extract
1 cup chopped Fisher nuts
Instructions
Preheat oven to 350º. Lightly butter a 13 by 9-inch baking pan.
In a large bowl, combine the cake mix, 1 egg and 8 tablespoons (1 stick) melted butter, and stir until well blended. Pat mixture into prepared pan and set aside. In a stand mixer, or with a hand 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. Continue beating until ingredients are well mixed. Slowly add the remaining 8 tablespoons (1 stick) of melted butter, and the vanilla, continuing to beat the mixture until smooth. Stir in nuts with a rubber spatula. Spread filling over cake mixture in pan.
Bake for 40 to 50 minutes. 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.
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Quick Tip: Let cake partially cool on a wire rack before cutting into pieces.
Thank you to Paula Deen for this great recipe.
Amazing! This blog looks just like my old one! It’s on a entirely different subject but it has pretty much the same page layout and design. Great choice of colors!