German Chocolate Ooey Gooey Butter Cake Recipe 45 Food

OOEY GOOEY BUTTER CAKE

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.

DOUBLE CHOCOLATE GOOEY BUTTER CAKE

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.

GOOEY PHILADELPHIA GERMAN BUTTER CAKE (BUTTERKUCHEN)

Steps:

• Mix sugar, shortening, and salt in a bowl.
• Add egg, and beat together for 1 minute.
• Dissolve yeast in warm milk.
• To egg/sugar mixture, add flour, then yeast mixture and vanilla, beating about 3 minutes (with dough hook or by hand).
• Turn dough onto lightly floured board and knead 1 minute.
• Place in a lightly greased bowl, cover with a towel and let stand in a warm place to rise 1 hour or until double.
• Make Topping: Cream butter in a mixer.
• Mix together flour and sugar; gradually beat into butter.
• Add eggs, one at a time, beating well after each addition.
• Add vanilla.
• Gradually add just enough milk to bring mixture to an easy spreading consistency, being careful not to make it too runny. Set aside until dough is doubled and ready for use.
• When dough is doubled, punch it down and divide in two sections.
• Roll or pat halves into bottom of two well-greased 8" square pans (or a 13x9 pan).
• Crimp edges halfway up sides to hold topping. Prick dough with a fork to reduce bubbling.
• Spread topping evenly over dough. Let stand 20 minutes. Heat oven to 375°F.
• Bake 30 minutes for 13x9 or 20 minutes for 8x8 or until top is just golden and crusty, but still gooey.
• DO NOT OVERBAKE!

CHOCOLATE GOOEY BUTTER CAKE

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.

GERMAN CHOCOLATE OOEY-GOOEY BUTTER CAKE RECIPE - (4/5)

Steps:

• Preheat oven to 350. Lightly grease a 13x9 baking pan. In a large bowl, combine cake mix, 1/2 cup melted butter, and egg. Beat at low speed with an electric mixer until combined. Press evenly into bottom of prepared pan; set aside. In a large bowl, beat cream cheese at medium speed with an electric mixer until creamy. Beat in eggs and vanilla. Gradually beat in confectioners' sugar until smooth. Add remaining melted butter, beating at low speed until combined. Stir in coconut and pecans. Pour over cake mix layer, spreading evenly. Bake for 45 mins (the center should remain slightly gooey). Remove from oven; let cool completely before cutting into squares.

OOEY-GOOEY BUTTER CAKE

Steps:

• Place a rack in the center of the oven and preheat the oven to 350 degrees F. Set aside an ungreased 13- x 9-inch baking pan.
• For the crust, place the cake mix, melted butter, and egg in a large mixing bowl. Blend with an electric mixer on low speed for 2 minutes. Stop the machine and scrape down the sides of the bowl with a rubber spatula. The batter should come together in a ball. With your fingertips, pat the batter evenly over the bottom of the pan, smoothing it out with your finges. Set the pan aside.
• For the filling, place the cream cheese in the same mixing bowl and with the same beaters (no need to clean either) blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the maching and add the eggs, vanilla, and melted butter and beat on medium speed for 1 minute. Stop the machine and add the confectioners' sugar. Beat on medium speed until sugar is well incorporated, 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula.
• Pour the filling onto the crust and spread with rubber spatula so that the filling covers the entire surface and reaches the sides of the pan. Place the pan in the oven.
• Bake until well browned but the center still jiggles when you shake the pan, 45-47 minutes. Remove the pan from the oven and place it on a wire rack to cool, 30 minutes. Cut into squares and serve.
• Cake may be stored, covered in aluminum foil, at room temperature for up to 4 days or in the refrigerator for up to 1 week. It may be frozen for up to 6 months. Thaw overnight in the refrigerator before serving.