Chocolate Gooey Butter Cake
Chocolate Gooey Butter Cake
Ingredients
For the Crust
- 1 box Duncan Hines Perfectly Moist Dark Chocolate Fudge Cake Mix
- 1/2 cup salted butter, melted
- 1 egg
- 1/2 cup chopped pecans, optional
For the Filling
- 8 ounces cream cheese, softened
- 2 eggs
- 2 1/2 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup salted butter, melted
- 1 teaspoon vanilla extract
For Serving
- 2 tablespoons powdered sugar, for dusting
Instructions
- 1
Preheat your oven to 350°F (175°C). Lightly butter a 13x9 inch baking dish.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, combine the entire contents of the Duncan Hines Dark Chocolate Fudge Cake Mix, 1/2 cup of melted salted butter, and 1 egg. If using, add the 1/2 cup of chopped pecans.
⏱️ 3 min
- 3
Beat the mixture with a hand mixer on medium speed until a thick, uniform dough forms, about 1-2 minutes. Press this dough evenly into the bottom of the prepared 13x9 inch baking dish. Set aside.
⏱️ 5 min
- 4
In a separate large mixing bowl, beat the 8 ounces of softened cream cheese with a hand mixer until smooth and creamy, about 1 minute.
⏱️ 2 min
- 5
Add the 2 eggs to the cream cheese mixture and beat until well combined, scraping down the sides of the bowl as needed.
⏱️ 1 min
- 6
Gradually add the 2 1/2 cups of powdered sugar and 1/4 cup of unsweetened cocoa powder to the cream cheese and egg mixture. Beat with the hand mixer on low speed until the sugar and cocoa are incorporated, then increase to medium speed and beat until the mixture is smooth and fully combined, about 2-3 minutes.
⏱️ 4 min
- 7
Finally, mix in the 1/4 cup of melted salted butter and 1 teaspoon of vanilla extract until the filling is smooth and creamy. Be careful not to overmix.
⏱️ 2 min
- 8
Pour the chocolate cream cheese filling evenly over the prepared crust in the 13x9 inch baking dish.
⏱️ 1 min
- 9
Bake in the preheated oven at 350°F (175°C) for approximately 45 to 50 minutes. The cake is done when the sides are set and the center is slightly jiggly. A toothpick inserted into the center should come out with moist crumbs, not wet batter.
⏱️ 50 min•🌡️ 350
- 10
Allow the chocolate gooey butter cake to cool completely in the pan on a wire rack before slicing. This step is crucial for achieving the perfect gooey texture and allowing the cake to set. This will take at least 1 hour.
⏱️ 60 min
- 11
Once cooled, slice into desired portions. Dust with 2 tablespoons of powdered sugar using a sifter before serving. Serve as is, or with fresh berries, whipped cream, or ice cream.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Gooey Butter Cake
For the Crust
- 1 box Duncan Hines Perfectly Moist Dark Chocolate Fudge Cake Mix
- 1/2 cup salted butter, melted
- 1 egg
- 1/2 cup chopped pecans, optional
For the Filling
- 8 ounces cream cheese, softened
- 2 eggs
- 2 1/2 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup salted butter, melted
- 1 teaspoon vanilla extract
For Serving
- 2 tablespoons powdered sugar, for dusting
Instructions
- 1
Preheat your oven to 350°F (175°C). Lightly butter a 13x9 inch baking dish.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, combine the entire contents of the Duncan Hines Dark Chocolate Fudge Cake Mix, 1/2 cup of melted salted butter, and 1 egg. If using, add the 1/2 cup of chopped pecans.
⏱️ 3 min - 3
Beat the mixture with a hand mixer on medium speed until a thick, uniform dough forms, about 1-2 minutes. Press this dough evenly into the bottom of the prepared 13x9 inch baking dish. Set aside.
⏱️ 5 min - 4
In a separate large mixing bowl, beat the 8 ounces of softened cream cheese with a hand mixer until smooth and creamy, about 1 minute.
⏱️ 2 min - 5
Add the 2 eggs to the cream cheese mixture and beat until well combined, scraping down the sides of the bowl as needed.
⏱️ 1 min - 6
Gradually add the 2 1/2 cups of powdered sugar and 1/4 cup of unsweetened cocoa powder to the cream cheese and egg mixture. Beat with the hand mixer on low speed until the sugar and cocoa are incorporated, then increase to medium speed and beat until the mixture is smooth and fully combined, about 2-3 minutes.
⏱️ 4 min - 7
Finally, mix in the 1/4 cup of melted salted butter and 1 teaspoon of vanilla extract until the filling is smooth and creamy. Be careful not to overmix.
⏱️ 2 min - 8
Pour the chocolate cream cheese filling evenly over the prepared crust in the 13x9 inch baking dish.
⏱️ 1 min - 9
Bake in the preheated oven at 350°F (175°C) for approximately 45 to 50 minutes. The cake is done when the sides are set and the center is slightly jiggly. A toothpick inserted into the center should come out with moist crumbs, not wet batter.
⏱️ 50 min•🌡️ 350 - 10
Allow the chocolate gooey butter cake to cool completely in the pan on a wire rack before slicing. This step is crucial for achieving the perfect gooey texture and allowing the cake to set. This will take at least 1 hour.
⏱️ 60 min - 11
Once cooled, slice into desired portions. Dust with 2 tablespoons of powdered sugar using a sifter before serving. Serve as is, or with fresh berries, whipped cream, or ice cream.
⏱️ 2 min