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Triple Chocolate Gooey Butter Cake

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  • Prep 20 min
  • Total 1 hr 30 min
  • Servings 12
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Classic gooey butter cake gets a decadent, chocolaty twist in this easy recipe. Recipe by Annalise Sandberg.
Created Mar 1, 2018
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Ingredients

  • 1 box Betty Crocker™ SuperMoist™ devil's food cake mix
  • 3/4 cup butter, melted
  • 3 eggs
  • 1 pkg (250 g) cream cheese, softened
  • 2 tablespoons unsweetened baking cocoa
  • 2 cups icing sugar
  • 2 teaspoons vanilla
  • 1 cup semisweet chocolate chips
  • Whipped cream, if desired

Steps

  •  
    1
    Heat oven to 350° F. Grease 13 x 9-inch (3-quart) baking dish with butter or cooking spray.
  •  
    2
    In large bowl, mix cake mix, 1/2 cup of the melted butter, 1 egg and 1 teaspoon of vanilla. Press in bottom of baking dish. Set aside.
  •  
    3
    In another large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add remaining 2 eggs and baking cocoa; beat until smooth. On low speed, add icing sugar in two additions. Add remaining 1/4 cup melted butter and 1 teaspoon of vanilla; beat until smooth. Stir in chocolate chips. Spread in pan on top of cake mix mixture.
  •  
    4
    Bake 40 to 50 minutes or until centre appears set but still slightly jiggles when shaken. Cool at least 30 minutes. Serve with whipped cream.

Expert Tips

  • Tip 1
    Do not overbake, to ensure top layer remains gooey.

Nutrition Information

No nutrition information available for this recipe
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