Friday, January 14, 2011

OOEY GOOEY CHOCOLATE BUTTER CAKE will make you wanna say "Thanks Ya'll"

So, now that I am in my second trimester of pregnancy,the nausea/all-day sickness has started to gradually get better, I have begun cooking and baking agan. During the last three months, my poor hubby lived off of Campbells Chunky Soup, Hot Pockets, and the generosity of a dear neighbor who would bring him homecooked meals. But, alas, I am starting to feel better, and I have begun cooking him some superb meals and desserts if I do say so myself. Last night, I made him homemade chili, the homemade whole wheat colonial bread (that I posted yesterday), and this awesome "Ooey Gooey Chocolate Butter Cake" (as my son and I deemed it) by Paula Deen. If you know anything at all about Paula Deen and her recipes, then you realize that this will include lots of butter and other sinfully delicious ingredients.
The cake actually resembles a brownie-it has a brownie crust bottom with an insanely rich and decadent topping that involves lots of butter and cream cheese. No, this is not a healthy recipe, but it is baked full of love and will be sure to please the men and chocolate lovers in your life. I think it is best served warm with a scoop of vanilla bean ice cream drizzled with hot fudge topping. Enjoy and remember you are dearly loved by your Heavenly Father!! Thanks Ya'll!

Psalm 19:9-10

"Reverence for the Lord is pure, lasting forever.The laws of the Lord are true; each one is fair. They are more desirable than gold, even the finest gold. They are sweeter than honey, even honey dripping from the comb."


1 (18.25 ounce) package chocolate cake mix (I used Devil's Food)
3 large eggs
1 cup (2 sticks) unsalted butter, melted, plus butter to grease your pan
1 (8-ounce) package cream cheese, at room temperature
3 to 4 tablespoons unsweetened cocoa powder, to taste
1 (16-ounce) box powdered (confectioners') sugar
1 teaspoon vanilla extract
1 cup chopped unsalted nuts, optional (I omitted these)
Whipped Cream, Cool Whip, or Ice Cream for topping, optional

Preheat oven to 350 degrees F.
Lightly butter or spray with cooking spray
a 13-by-9-inch baking pan ( I used to 9 inch square pans). In a large bowl, combine the cake mix, 1 egg, and 1/2 cup (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 1/2 cup (1 stick) of melted butter, and the vanilla, continuing to beat the mixture until smooth. Stir in the nuts (if using) with a rubber spatula. Spread filling over cake mixture in pan.
Bake for 40 to 50 minutes. Be careful not to overbake 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. Serve warm with whipped cream or ice cream, if desired. You can also serve them at room temperature like a brownie. Enjoy!!

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