CHOCOLATE GOOEY BUTTER CAKE
My chocolate spin on St. Louis gooey butter cake. Dust top with powdered sugar if you like.
Provided by PHXBBW6FT1
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Time 1h
Yield 14
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Mix cake mix, butter, 2 eggs, and vanilla extract in a bowl. Pat into the prepared pan.
- Mix cream cheese, cocoa powder, and remaining eggs together in another bowl with an electric mixer. Beat in powdered sugar slowly. Pour over cake layer in the pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool.
Nutrition Facts : Calories 401.2 calories, Carbohydrate 62.5 g, Cholesterol 88.2 mg, Fat 31.8 g, Fiber 1.3 g, Protein 4.9 g, SaturatedFat 9 g, Sodium 359.3 mg, Sugar 50.4 g
CHOCOLATE CHIP GOOEY BUTTER CAKE
This recipe is for the person with a serious sweet tooth-- included are variations for different gooey butter cakes. Recipe from Paula Deen.
Provided by dulce_amore
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking pan. In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside.
- Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump in confectioners' sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well.
- Pour filling onto cake mixture and spread evenly. Sprinkle chocolate chips and nuts on top of filling. Bake for 40 to 50 minutes. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point! Remove from oven and allow to cool completely. Cut into squares.
- *Variations: Pumpkin Gooey: For the cake part, use a spice cake mix or a basic yellow cake mix. Follow the original recipe, adding a 15-ounce can of pumpkin pie filling and an extra egg to the cream cheese filling. Bake as usual, remove from oven, and allow to cool. Cut into squares and top each square with a pecan half. Serve with a dollop of fresh whipped cream.
- Peanut Butter Gooey: Use a chocolate cake mix. Add 1 cup creamy peanut butter and an extra egg to cream cheese filling. You can sprinkle the top of batter with 1 cup chopped peanuts if you like. Proceed as directed above.
Nutrition Facts : Calories 620.1, Fat 32.2, SaturatedFat 17, Cholesterol 108.9, Sodium 499.7, Carbohydrate 81.3, Fiber 1.3, Sugar 64, Protein 5.3
OOEY GOOEY BUTTERCAKE
Provided by Trisha Yearwood
Categories dessert
Time 1h35m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with nonstick spray.
- Combine the granulated sugar and butter in a stand mixer fitted with the paddle attachment on medium speed until blended. Add the eggs, vanilla and buttermilk and beat to combine. Whisk together the flour, baking powder and salt in a separate bowl. With the mixer on low, add the flour mixture to the wet mixture in three parts, mixing well between each addition and scraping down the bowl to fully combine. Put the dough in the prepared baking pan and press into an even layer across the bottom.
- For the gooey: Beat together the cream cheese and butter in the cleaned mixer bowl until combined. Using the low stir setting, add the confectioners' sugar and eggs in three parts, alternating between the two and scraping down the sides of the bowl as needed, until combined. Mix in the vanilla and buttermilk. Pour the mixture over the dough in the pan and use a spatula to smooth over the top.
- Bake until the cake has set and the edges are golden brown, 50 to 55 minutes. Cool for 15 minutes, then dust with more confectioners' sugar before serving.
OOEY GOOEY BUTTER CAKE
Our version of this St. Louis classic is flavored with vanilla bean paste and nutmeg and comes together in just a few minutes. It definitely lives up to its name -- it's buttery and gooey, with a crisp cake-mix crust.
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- For the crust: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch glass baking dish with cooking spray.
- Combine the cake mix, nutmeg, vanilla and eggs in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth, about 1 minute. Add the melted butter and mix just until combined. Spread the mixture evenly in the prepared baking dish.
- For the filling: Beat the cream cheese in a clean mixer bowl with the paddle on medium speed until light and smooth, scraping the sides occasionally, 1 to 2 minutes. Add the vanilla bean paste and eggs and beat until smooth. Add the melted butter and beat until smooth. Add the confectioners' sugar and beat on low speed to incorporate, and then beat on medium until light and smooth, about 1 minute. Pour over the cake layer and smooth the top with a spatula.
- Bake until the edges are puffed and golden brown and the center is just set, 35 to 40 minutes. Let cool before cutting into squares to serve.
CHOCOLATE CHIP GOOEY BUTTER CAKE - MURDOCH PERK
A buttery-crisp cookie crust and a silky filling studded with chocolate goodness. Made at Murdoch Perk in St. Louis.
Provided by tcespy5010
Categories Dessert
Time 1h10m
Yield 1 11 x 13 pan, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350. Coat an 11 x 13 pan with cooking spray.
- Stir together flour, baking soda and salt in a large bowl. Set aside.
- In a large mixing bowl, beat butter, shortening, granulated sugar, brown sugar and 1 teaspoon vanilla with an electric mixer until creamy. Add 2 eggs, one at a time, and mix to blend. Add flour mixture in three additions until well combined, but do not overbeat. Gently stir in 2 cups chocolate chips. Spread batter evenly into prepared pan. Set aside.
- In another bowl, beat cream cheese with clean beaters until fluffy. Set aside 1/4 cup powdered sugar. Gradually add the remaining powdered sugar to the cream cheese, then beat in the remaining 1 teaspoon vanilla and the remaining 2 eggs. Beat until smooth. Stir in the remaining 1 cup chocolate chips. Pour filling over batter in prepared pan. Dust the top with the reserved 1/4 cup powdered sugar.
- Bake for 40-50 minutes until the edges brown. The center should be slightly wiggly.
- Let cook on a wire rack to room temperature, then refrigerate for at least 6 hours before cutting and serving.
- Preparation and cooking time does not include cooking and refrigeration times.
Nutrition Facts : Calories 786.8, Fat 45.7, SaturatedFat 22.8, Cholesterol 120.4, Sodium 227.5, Carbohydrate 95.2, Fiber 2.9, Sugar 78.2, Protein 7.3
CHOCOLATE PEANUT BUTTER GOOEY CAKE
Jenny found this recipe when she was babysitting. Our whole family is a fan of chocolate and peanut butter. I took it to a potluck at school and it was so well liked that they had me make 2 for the next faculty meeting. It is rich, but the calories are worth it!
Provided by Chef likestocook
Categories Dessert
Time 55m
Yield 16-20 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Grease a 9x13 inch pan.
- For crust, mix cake mix, egg, and 1 stick of melted butter with a large spoon and pat into the bottom and up the sides of pan.
- For filling mix cream cheese, peanut butter, and eggs together with mixer until smooth, scraping down the sides.
- Add powdered sugar and vanilla.
- Mix until smooth.
- Slowly add melted butter to filling and mix until smooth.
- Pour the filling over the crust and bake 25 - 30 minutes.
- Check after 25 minutes.
- When it is done, the edges will pull away from the sides of pan and the filling will have browned, but middle should be very gooey. It will still jiggle.
Nutrition Facts : Calories 509.4, Fat 31, SaturatedFat 13.5, Cholesterol 99, Sodium 489.6, Carbohydrate 54.1, Fiber 1.8, Sugar 40.1, Protein 8.8
GOOEY BUTTER CAKE
A friend gave me a quick version of this gooey butter cake recipe using a cake mix, but I prefer baking from scratch, so I made my own version. My family can't get enough! The middle will sink a little; this is normal. This dessert is delicious served warm or cold. -Cheri Foster, Vail, Arizona
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 325°. In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, whisk together melted butter, egg and vanilla; add to flour mixture and stir to combine. Press onto bottom of a greased 13x9-in. baking dish., For topping, in a large bowl, beat cream cheese and eggs until smooth. Add confectioners' sugar and stir to combine. Pour over crust. Bake until center is almost set and edges start to brown, 40-45 minutes. Cool 1 hour on a wire rack. Sprinkle with additional confectioners' sugar if desired.
Nutrition Facts : Calories 381 calories, Fat 17g fat (10g saturated fat), Cholesterol 80mg cholesterol, Sodium 299mg sodium, Carbohydrate 53g carbohydrate (37g sugars, Fiber 1g fiber), Protein 4g protein.
CHOCOLATE MARBLE GOOEY BUTTER CAKE
This very moist cake (almost like a cheese cake) is from the Cake Mix Doctor - she has some great ideas for using cake mixes, and this is definitely one of them. Very moist, and rich and plenty of chocolate and very easy to make. It was a definite hit with my chocoholic husband.
Provided by Debi H
Categories Dessert
Time 1h5m
Yield 15-20 serving(s)
Number Of Ingredients 9
Steps:
- Place a rack in center of oven and preheat to 350 degrees.
- For the crust, mix the cake mix, melted butter and egg in bowl and blend on low speed 2 minutes. (if using a handheld mixer, you'll probably have to kick up the speed to medium).
- Pat the batter into an ungreased 9x13 pan smoothing it out so it's even.
- For the filling: beat the cream cheese in the same bowl for 30 seconds until fluffy.
- Add eggs, vanilla and melted butter beating on medium speed for 1 minute.
- Slowly add the confectioners sugar until well blended. Beat 1 minute more.
- Reserve 1 cup of cheese mixture. Spread remaining mixture over the crust, smoothing till even.
- Melt chocolate chips in pan over boiling water, or melt in microwave 1 minute at a time making just until melted.
- Stir the chocolate (still hot) with the reserved cheese filling until well blended.
- Spoon chocolate over filling in pan and swirl with a knife for marbling effect.
- Bake 45 - 47 minutes until it is well browned, but the center still jiggles when you shake the pan.
- Remove pan and cool at least 30 minutes. before cutting into bars. Store 4 days on counter, or 1 week in refrigerator. This can also be frozen up to 6 months.
Nutrition Facts : Calories 496.2, Fat 25.9, SaturatedFat 14, Cholesterol 92.2, Sodium 374.2, Carbohydrate 64.4, Fiber 1, Sugar 50.6, Protein 4.5
CARAMEL, CHOCOLATE & ALMOND GOOEY BUTTER CAKE
Winner of a 2011 flour contest. Found on Just a Pinch website. Haven't tried it yet, but it does look like a little bit of heaven served on a plate (from the photo posted). Thanks Melissa Sperka for allowing this to be in our recipe collection.
Provided by Southern Lady
Categories Dessert
Time 1h
Yield 1 13 x 9 baking dish, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees. Spray a 13x9 inch baking dish with non-stick cooking spray and set aside.
- Toast the almonds at 350 degrees for 8 minutes or until golden. Set aside to cool.
- In a mixing bowl mix together the cake mix, one stick of melted butter and one egg until combined.
- Press the mixture evenly into the bottom of the prepared baking dish.
- On top of the crust sprinkle the mini chocolate chips, toffee bits and toasted almonds.
- In the same mixing bowl, mix together the softened cream cheese and the Dulce de Leche until combined.
- Beat in the remaining 3 eggs, vanilla, powdered sugar and 1stick melted butter.
- Whip on medium high speed so that all of the ingredients are well blended.
- Pour the filling over the crust and place into the oven.
- Bake for 40-45 minutes. When you remove it from the oven, the cake will still appear a little "jiggly." This means you did not over bake the cake!
- Allow the cake to cool to room temperature then drizzle with chocolate glaze and sprinkle with toffee bits.
- Serve with a dollop of whipped cream.
- Glaze:.
- Melt 1/2 cup of additional chocolate chips and 1 tablespoon of heavy cream in the microwave. Stir until completely smooth - if thick add up to 1 tablespoon of cream to thin.
Nutrition Facts : Calories 387.8, Fat 29.5, SaturatedFat 16.5, Cholesterol 125.2, Sodium 221.8, Carbohydrate 29.4, Fiber 1.1, Sugar 27, Protein 4.7
GOOEY BUTTER CAKE
The signature dessert of St. Louis is just what its name suggests-a wonderfully gooey butter cake that doesn't quite set when baked.
Provided by Anne Byrn
Yield Makes 16 servings
Number Of Ingredients 17
Steps:
- For the cake, place the milk in a small saucepan over medium heat for about 1 minute, or in the microwave on low power for 45 seconds, and heat until the milk is 100° F. Sprinkle the yeast over the milk, and stir to dissolve. Set aside.
- Place the butter, sugar, and salt in a large bowl, and beat with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Add the egg, and beat until incorporated. Stop the mixer, and scrape down the sides of the bowl. Add the flour alternately with the yeast and milk mixture, beginning and ending with the flour. When all the flour has been added, blend on low speed until the dough is smooth and elastic, about 5 minutes.
- Lightly rub butter into the bottom of two 8" square pans. Divide the dough in half, and press one half into the bottom of each pan. Cover each pan loosely with plastic wrap, and place in a warm place to rise until nearly doubled, about 2 hours.
- When the dough has nearly finished rising, make the filling. Place the butter, sugar, salt, and corn syrup in a large mixing bowl, and beat on medium speed until light and fluffy, about 3 minutes. Scrape down the bowl and add the vanilla and 1 egg. Beat on medium speed until combined, then add the second egg. Add the milk and half the flour, beating until combined. Add the rest of the flour, and beat until smooth. Set aside.
- Place a rack in the center of the oven, and preheat the oven to 350°F. Pour the filling over the rising dough, dividing it evenly between the 2 pans, and spread it to the edges. Place the pans in the oven.
- Bake the cakes until the tops are golden brown, 25 to 30 minutes. Remove from the oven, and let the cakes cool for 20 minutes. Dust with confectioners' sugar, slice, and serve warm.
CHOCOLATE CHIP OOEY-GOOEY BUTTER CAKE
I only post my very favorite recipes here and this is definately one of them. It's called a cake but actually I cut it into bars. I got this from a local news program cooking segment called Cooking with Angie years ago and have made it over and over. Really rich and creamy!
Provided by DeeMiddleton
Categories Bar Cookie
Time 55m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Beat cake mix, butter and 2 eggs at medium speed until smooth and pour into greased 13X9 pan.
- Beat remaining 2 eggs, cream cheese and 1 cup powdered sugar at medium speed until smooth. Pour over cake batter.
- Sprinkle evenly with pecans and chocolate chips.
- Bake at 350 degrees for 30-40 minutes or until knife blade in center comes out clean.
- Cool cake completely then sprinkle with remaining 1/4 cup powedered sugar. (In my variation of this I leave off this powdered sugar and melt some of the milk chocolate chips in a small platic storage bag with a bit of shortening in the microwave, mash to mix then cut corner off and drizzle over the top of the cake after i have it cut into squares.).
CHOCOLATE TOFFEE OOEY GOOEY BUTTER CAKE
Have a tall, cold glass of milk ready with this gooey butter cake, it is sooooo rich and chocolatey!
Provided by Tornado Ali
Categories Dessert
Time 50m
Yield 1 cake, 20 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees.
- By hand, mix egg and butter together, stir in cake mix until combined. Pat cake mixture into a lightly greased 13x9 inch pan.
- Toss English toffee bits evenly over cake mixture crust.
- Beat with electric mixer cream cheese and butter until combined, continue beating and add eggs until combined. Add vanilla, powdered sugar and cocoa until well combined.
- Spoon cream cheese mixture on top of crust, spread with rubber spatula until even, being careful to not move toffee bits too much.
- Bake uncovered in oven for 35 to 40 minutes, until top is wiggly but crusty and lightly browned. Cool, and sprinkle top with more powdered sugar and toffee, if desired.
Nutrition Facts : Calories 334, Fat 18, SaturatedFat 9.4, Cholesterol 68.6, Sodium 320.2, Carbohydrate 42.2, Fiber 0.8, Sugar 32.1, Protein 3.6
DOUBLE CHOCOLATE GOOEY BUTTER CAKE
This is from the food network and is SO yummy. This not for the weak, your knees will buckle once you taste it.
Provided by J92839
Categories Candy
Time 1h
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Lightly grease 13x9-inch baking pan.
- In a large bowl combine cake mix, 1 egg and 1 stick of melted butter and stir until well blended.
- Pat mixture in to pan.
- With mixer, beat cream cheese until smooth.
- Add 2 eggs, cocoa powder and powdered sugar.
- Beat until all ingredients are well mixed.
- Slowly add 1 stick of melted butter and vanilla.
- Beat until smooth.
- Stir in nuts with spatula.
- Spread filling over cake mixture.
- Bake for 40-50 minutes.
- (Be careful not to overcook, center should still be a little gooey when finished baking).
- Let partially cool on wire rack before cutting.
- Serve alone or with vanilla ice cream.
Nutrition Facts : Calories 331.7, Fat 21.5, SaturatedFat 9.6, Cholesterol 64.8, Sodium 388.2, Carbohydrate 33.6, Fiber 1.5, Sugar 22.4, Protein 4.6
CHOCOLATE CHIP GOOEY BUTTER CAKE
Make and share this Chocolate Chip Gooey Butter Cake recipe from Food.com.
Provided by MacaroniB
Categories Dessert
Time 50m
Yield 2 per person, 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Lightly grease a 9 by 13 inch baking pan.
- In a bowl, combine cake mix, egg, and butter with an electric mixer. Mix well.
- Pat into the bottom of prepared pan , set aside.
- Still using an electric mixer beat cream cheese until smooth; add eggs and vanilla. Add powdered sugar and beat very well.
- Reduce the speed of mixer and slowly pour in melted butter, mix well. Stir in the chocolate chips.
- Pour filling onto cake mixture and spread evenly. Bake 40-50 minutes. Mine were closer to 50. You want the center to be a little gooey, so don't bake it past that point!
- Remove from oven and allow to cool completely. If you want to drizzle melted chocolate over the top, allow it to cool for at least 15 minutes first. Allow to cool for at least another hour and then cut into bars. Enjoy!
Nutrition Facts : Calories 293.4, Fat 15.7, SaturatedFat 8.4, Cholesterol 54.4, Sodium 224.6, Carbohydrate 37.6, Fiber 0.6, Sugar 30.4, Protein 2.5
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