Paula Deen's Chocolate Chip Gooey Butter Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Cake:
1 18.25 oz. box yellow cake mix
1 egg
1/2 cup (1 stick) butter, melted
Filling:
1 8 oz. pkg. cream cheese, softened
2 eggs
1 16 oz. box confectioners' sugar
1/2 cup (1 stick) butter, melted
1 cup chocolate chips
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Directions: |
Directions:Preheat over to 350ºF. Lightly grease a 13x9x2 in. 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 1 cup of chocolate chips on top of filling. Bake for 40 to 50 minutes. Don't be afraid to make a judgement 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. |
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Number Of
Servings: |
Number Of
Servings:24 |
Preparation
Time: |
Preparation
Time:15 minutes |
Personal
Notes: |
Personal
Notes: Pumpkin Gooey: For the cake part, I sometimes use a spice cake mix - but I think my favorite is still the basic yellow cake mix. Follow the original recipe, adding a 15 oz. 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 whipped cream.
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