Chocolate Gooey Butter Cake
        Makes (1) 9x13 cake
 Cake    
1 pkg cake mix, dark chocolate, the "moist" variety. Use yellow cake mix for the traditional cake, or any other flavor you like.  
1 stick butter, melted (do not use margarine)  
1 egg  
1/2 cup chocolate chips (optional, but why the hell not?)  
     
 Topping  
8 oz (1 pkg) cream cheese, softened  
2 eggs  
1 lb (1 box) powdered confectioner's sugar  
2 tbls Chambord (raspberry liquer)  
     
 Directions    
Preheat the oven to 350̊.

Make the cake first. In a mixer equipped with a beater, add the cake mix, melted butter, and one egg (do NOT add the other stuff listed on the back of the cake mix box). Mix well. It will have a barely moist, crumbly consistency. Grease and flour a 9x13 pan (or spray it with Baker’s Joy). Pick a pan you don't mind cutting in since you will be portioning from the pan. Pack the cake mixture into the pan covering the whole bottom. Sprinkle the chocolate chips evenly over the top and pack those in as well.

Back at the mixer, make the topping. Rinse off the mixing bowl and beater. Combine the cream cheese, eggs, and Chambord. It’s ok if it’s a little lumpy looking. With the mixer on low, slowly add the powdered sugar. Once all the sugar is in there, boost the mixer up to medium for about two minutes. Pour the topping over the cake mixture and spread it out evenly covering everything to the edges.

Bake at 350̊ for 35 minutes. Remove it from the oven, but do not try to remove the cake from the pan. Place it on a cooling rack.

 

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