The Cake Is Not A Lie: Double Chocolate Gooey Butter Cake
So, I figured I'd better get this done this weekend, because honestly? I'm not going to have time for the rest of the month.
And, furthermore, because I decided I wanted this cake the hell out of my house rather than being tempted into eating it. And eating it. And eating it. And eating it.
So, because I was going to drop it off at my mother's, I figured I'd better make something they'd be sure to like... so I dipped into Paula Deen's book of goodness... because my mother has this hero-worship thing of Paula Deen... and decided on making her Double Chocolate Gooey Butter Cake. This cake is epic, and I highly, highly recommend it. I haven't had any of the actual baked final product yet, but I have this horribly bad habit of eating batter, raw eggs and all, and it took a lot of willpower not to run into a corner with a spatula and the cream cheese and just eat that.
Without further ado... proof that the Cake Is Not A Lie:
I'll post another picture when I actually take a piece out of my fridge to eat it.
And here is the recipe, from
PaulaDeen.com:
Double Chocolate Gooey Butter Cake:
1 (16-ounce) box powdered sugar
3 to 4 tablespoon cocoa powder
1 egg, plus 2 eggs
1 (8-ounce) package cream cheese, softened
1 (18.25 ounce) package chocolate cake mix
Butter, for greasing pan, plus 16 tablespoons (2 sticks) butter, melted
1 teaspoon vanilla extract
1 cup chopped nuts
Directions
Preheat oven to 350 degrees F.
Lightly grease a 13 by 9-inch baking pan. In a large bowl, combine the cake mix, 1 egg, and 8 tablespoons (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 8 tablespoons (1 stick) of melted butter, and the vanilla, continuing to beat the mixture until smooth. Stir in nuts with a rubber spatula. Spread filling over cake mixture in pan.
Bake for 40 to 50 minutes. Be careful not to overcook 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.
CAYENNE'S NOTES:
1. I substituted the Duncan Hines boxed mix with my from-scratch recipe, below. Whisk it all together and continue on. It'll do the trick.
2 cups of all-purpose flour
2 cups of sugar
¾ cup cocoa
2 tsp. baking soda
1 tsp. salt
2. I baked the cake for 40 minutes. That was perfect.
3. I used walnuts for the nuts.