Chocolate Chip Gooey Butter Cake Murdoch Perk Recipes

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CHOCOLATE CHIP GOOEY BUTTER CAKE



Chocolate Chip Gooey Butter Cake image

This recipe is for the person with a serious sweet tooth-- included are variations for different gooey butter cakes. Recipe from Paula Deen.

Provided by dulce_amore

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 10

1 (18 1/4 ounce) box yellow cake mix
1 egg
1/2 cup butter, melted
1 (8 ounce) package cream cheese, softened
2 eggs
1 teaspoon vanilla extract
1 (16 ounce) box powdered sugar
1/2 cup butter, melted
1 cup chocolate chips
1 cup nuts, chopped (optional)

Steps:

  • Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking pan. In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside.
  • Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump in confectioners' sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well.
  • Pour filling onto cake mixture and spread evenly. Sprinkle chocolate chips and nuts on top of filling. Bake for 40 to 50 minutes. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point! Remove from oven and allow to cool completely. Cut into squares.
  • *Variations: Pumpkin Gooey: For the cake part, use a spice cake mix or a basic yellow cake mix. Follow the original recipe, adding a 15-ounce can of pumpkin pie filling and an extra egg to the cream cheese filling. Bake as usual, remove from oven, and allow to cool. Cut into squares and top each square with a pecan half. Serve with a dollop of fresh whipped cream.
  • Peanut Butter Gooey: Use a chocolate cake mix. Add 1 cup creamy peanut butter and an extra egg to cream cheese filling. You can sprinkle the top of batter with 1 cup chopped peanuts if you like. Proceed as directed above.

Nutrition Facts : Calories 620.1, Fat 32.2, SaturatedFat 17, Cholesterol 108.9, Sodium 499.7, Carbohydrate 81.3, Fiber 1.3, Sugar 64, Protein 5.3

ST. LOUIS STYLE GOOEY BUTTER CAKE



St. Louis Style Gooey Butter Cake image

What is Gooey Butter Cake you ask? It is a super-sweet, rich, St.Louis original treat! I have made this recipe hundreds of times to rave reviews. My fiances co workers even go as far as to trade work for Gooey Butter Cake! But what's someone from out-of-town, or in my case, relocated Las Vegas, to do? Follow This Recipe! It's super easy...anyone can make it! ENJOY!

Provided by nmlawrence

Categories     Dessert

Time 50m

Yield 10-12 serving(s)

Number Of Ingredients 6

1/2 cup butter (NOT MARGARINE!)
18 ounces yellow cake mix (one box)
3 eggs
1 (8 ounce) package cream cheese (cut into quarters)
1/2 teaspoon almond extract or 1/2 teaspoon pure vanilla extract
4 cups confectioners' sugar (A.K.A. Powdered sugar)

Steps:

  • Preheat oven to 350.
  • Lightly grease (or spray with Pam) one deep 9x13 rectangular cake pan. I would suggest a 4 in deep pan, as the cake rises when it is cooking, but a oven-safe disposable coffee cake pan from the grocery store would work fine too.
  • Melt butter. I do this by heating the the microwave on low power for 30 seconds.
  • Empty cake mix into a large bowl.
  • Stir melted butter, along with ONE egg, into the cake mix.
  • PRESS mixture into pan. Mixture will have the consistency of sticky dough. Using a spatula works for me, but pressing with clean fingers will do the trick as well.
  • In a large bowl, mix cream cheese, almond or vanilla extract, confectioners sugar and the remaining two eggs.
  • Beat for three minutes with an electric mixer set on medium high speed, or until smooth with NO lumps.
  • Pour evenly over top of the cake mixture in the pan. Use a spatula to spread.
  • Place a large cookie sheet on the rack below the cake. Sometimes when you use a cake pan with less depth, the cake bubbles and spills over. The cookie sheet will spare your oven! Bake at 350 for 30-45 minutes until golden brown on top. Cooking time is estimated, you will really have to watch it here! I always take the cake out when it turns a darkish golden brown. Note that there will be a paper thin sugar "crust" that will form while the cake is baking. It the top layer of sugar hardening, and this is what will turn golden brown. It adds great texture!
  • Allow cake to cool COMPLETELY. This is very important, as the cake will not cut easily until it is completely cool. You will notice that the cake has sunken and set. This is normal. Refrigeration is optional. I personally like it at room temperature.
  • Dust the top with confectioners' sugar.
  • Cut cake into bars and serve with or without utensils, but make sure you have plenty of napkins, because this treat will have you licking your fingers! (Cake should be gooey underneath the sugar "crust", so don't over bake!).

CHOCOLATE CHIP OOEY GOOEY BUTTER CAKE RECIPE - (4.3/5)



Chocolate Chip Ooey Gooey Butter Cake Recipe - (4.3/5) image

Provided by cdboss

Number Of Ingredients 11

CRUST
1 box butter recipe cake mix
1 egg
1/2 cup butter, melted, 1 stick
FILLING
1 (8 ounce) pkg cream cheese, softened
2 eggs
1 teaspoon pure vanilla extract
1 (16 ounce) box powdered sugar
1/2 cup butter, melted, 1 stick
1 cup chocolate chips

Steps:

  • Preheat oven to 350 degrees. Light grease a 9x13 in. baking pan. In a bowl, combine cake mix, egg, and butter with an electric mixer. Mix well. Pat into the bottom of prepared pan and set aside. Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump powdered sugar and beat very well. Reduce the speed of mixer and slowly pour in melted butter. Mix well. Stir in the chocolate chips. Pour filling onto cake mixture and spread evenly. Bake for 40-50 minutes (it took me closer to 50 minutes). Cool slightly before serving.

PAULA DEAN'S OOEY GOOEY CHOCOLATE CHIP CAKE



Paula Dean's Ooey Gooey Chocolate Chip Cake image

Make and share this Paula Dean's Ooey Gooey Chocolate Chip Cake recipe from Food.com.

Provided by Hollyism

Categories     Dessert

Time 55m

Yield 12 bars, 12 serving(s)

Number Of Ingredients 9

1 (18 1/4 ounce) box yellow cake mix
1 egg
1/2 cup butter, melted
1 (8 ounce) package cream cheese, softened
2 eggs
1 teaspoon pure vanilla extract
1 (16 ounce) box confectioners' sugar
1/2 cup butter, melted
1 cup chocolate chips

Steps:

  • Preheat oven to 350 degrees. Lightly grease a 13 x 9 x 2-inch baking pan. In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside. Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump in confectioners' sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well.
  • Pour filling onto cake mixture and spread evenly. Sprinkle 1 cup chocolate chips on top of filling. Bake for 40 to 50 minutes. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey.

AUTHENTIC ST. LOUIS GOOEY BUTTER CAKE



Authentic St. Louis Gooey Butter Cake image

There are many great gooey butter cake recipes out there but this is different from the cake mix variety because it has a yeast dough bottom. I grew up eating these cakes from a little bakery in Clayton, Mo and this recipe is as close to those as I've ever come across.

Provided by Laura123

Categories     Yeast Breads

Time 2h10m

Yield 2 cakes, 16 serving(s)

Number Of Ingredients 17

1/4 cup granulated sugar
1/4 cup shortening (I use Crisco)
1/4 teaspoon salt
1 large egg
1 (1/4 ounce) envelope dry yeast
1/2 cup warm milk
2 1/2 cups all-purpose flour
1 tablespoon vanilla extract
2 1/2 cups granulated sugar
1 cup butter, softened
1/8 teaspoon salt
1 large egg
1/4 cup light corn syrup
2 1/4 cups all-purpose flour
1/4 cup water
1 tablespoon vanilla extract
powdered sugar (to garnish)

Steps:

  • For Dough:.
  • In large bowl cream sugar, shortening and salt until light and fluffy.
  • Add egg and beat well 1 minute until well blended.
  • Dissolve yeast in the warm milk.
  • Add flour, then milk-yeast mix and the vanilla to the sugar mixture.
  • Mix 3 minutes. (Use dough hook if possible).
  • Turn dough onto lightly floured board and knead 1 minute.
  • Place in a lightly greased bowl and cover with a towel.
  • Set in a warm place to rise for 1 hour.
  • Than divide dough into 2 equal pieces.
  • Pat (or use a rolling pin)each half into a circle about the size of the cake pan. (I usually use two 9" cake pans. Springform pans can also be used.).
  • Transfer dough to each pan and pat up the sides so the gooey butter doesn't run underneath.
  • Prick a few times with a fork to keep from bubbling up during baking.
  • For gooey butter:.
  • In large bowl, combine sugar, butter and salt.
  • Add egg and corn syrup.
  • Mix enough to blend well.
  • Add the flour, water and vanilla, mixing well.
  • Divide the gooey butter in 2 equal parts.
  • Spread over dough in each pan.
  • Let stand for 20 minutes.
  • While cakes are standing, preheat oven to 375 degrees F (190 C).
  • Bake for 20 to 25 minutes, until topping starts to turn golden.
  • Do not over bake or the topping will not be gooey.
  • Let cakes cool completely on wire rack.
  • Sprinkle with powdered sugar if desired.
  • Serve at room temperature and store uneaten cakes in fridge.

Nutrition Facts : Calories 433.2, Fat 16, SaturatedFat 8.5, Cholesterol 54.8, Sodium 173.3, Carbohydrate 67.6, Fiber 1.1, Sugar 36.1, Protein 5.2

CHOCOLATE GOOEY BUTTER CAKE



Chocolate Gooey Butter Cake image

My chocolate spin on St. Louis gooey butter cake. Dust top with powdered sugar if you like.

Provided by PHXBBW6FT1

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Chocolate Cake

Time 1h

Yield 14

Number Of Ingredients 7

15 ¼ ounces chocolate fudge cake mix (such as Betty Crocker®)
½ cup salted butter, melted
4 eggs, divided
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
5 tablespoons cocoa powder
4 cups powdered sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Mix cake mix, butter, 2 eggs, and vanilla extract in a bowl. Pat into the prepared pan.
  • Mix cream cheese, cocoa powder, and remaining eggs together in another bowl with an electric mixer. Beat in powdered sugar slowly. Pour over cake layer in the pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool.

Nutrition Facts : Calories 401.2 calories, Carbohydrate 62.5 g, Cholesterol 88.2 mg, Fat 31.8 g, Fiber 1.3 g, Protein 4.9 g, SaturatedFat 9 g, Sodium 359.3 mg, Sugar 50.4 g

CHOCOLATE CHIP GOOEY BUTTER CAKE



Chocolate Chip Gooey Butter Cake image

My friends mom use to make these for us, they were fabulous!

Provided by Sherry Tinnell

Categories     Chocolate

Time 1h5m

Number Of Ingredients 11

CRUST
1 box butter cake mix
1 egg
1 stick butter, melted
FILLING
1-8 oz pkg cream cheese,softened
2 egg
1 tsp vanilla extract
1-16 oz. box powdered sugar
1 stick butter, melted
1 c chocolate chips

Steps:

  • 1. Preheat oven to 350 degrees. Lightly grease a 9 x 13 in. baking pan.
  • 2. In a bowl, combine cake mix, egg, and butter with an electric mixer. Mix well. Pat into the bottom of prepared pan and set aside.
  • 3. Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump powdered sugar and beat very well. Reduce the speed of mixer and slowly pour in melted butter. Mix well.
  • 4. Stir in the chocolate chips. Pour filling onto cake mixture and spread evenly. Bake for 40-50 minutes. You want to center to be a little gooey, so don't bake too long.
  • 5. Remove from oven and allow to cool completely. After it has cooled completely cut into bars.

CHOCOLATE CHIP GOOEY BUTTER CAKE



Chocolate Chip Gooey Butter Cake image

This is really yummy and good to make and it's easy too. Make it anytime you want to and enjoy!

Provided by Maureen LaMothe

Categories     Cakes

Time 50m

Number Of Ingredients 11

CRUST
1 box butter-recipe cake mix
1 egg
1/2 c (1 stick) butter, melted
FILLING
1 8 oz pkg cream cheese, softened
2 eggs
1 tsp pure vanilla extract
1 16 box box powdered sugar
1/2 c (1 stick) butter, melted
1 c chocolate chips

Steps:

  • 1. Preheat oven to 350 degrees. Light grease a 9x13 in. baking pan. In a bowl, combine cake mix, egg, and butter with an electric mixer. Mix well. Pat into the bottom of prepared pan and set aside. Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump powdered sugar and beat very well. Reduce the speed of mixer and slowly pour in melted butter. Mix well. Stir in the chocolate chips. Pour filling onto cake mixture and spread evenly. Bake for 40-50 minutes (it took me closer to 50 minutes). You want to center to be a little gooey, so don't bake it past that point! Remove from oven and allow to cool completely. If you want to drizzle melted chocolate over the top allow it to cool for at least 15 minutes and then drizzle over. Allow to cool for at least another hour and then cut into bars. Enjoy!

CHOCOLATE CHIP GOOEY BUTTER CAKE



Chocolate Chip Gooey Butter Cake image

Make and share this Chocolate Chip Gooey Butter Cake recipe from Food.com.

Provided by MacaroniB

Categories     Dessert

Time 50m

Yield 2 per person, 24 serving(s)

Number Of Ingredients 9

15 ounces butter recipe cake mix
1 egg
1/2 cup butter, melted
8 ounces cream cheese, softened
2 eggs
1 teaspoon vanilla extract
16 ounces powdered sugar
1/2 cup butter, melted
1 cup chocolate chips

Steps:

  • Preheat oven to 350 degrees.
  • Lightly grease a 9 by 13 inch baking pan.
  • In a bowl, combine cake mix, egg, and butter with an electric mixer. Mix well.
  • Pat into the bottom of prepared pan , set aside.
  • Still using an electric mixer beat cream cheese until smooth; add eggs and vanilla. Add powdered sugar and beat very well.
  • Reduce the speed of mixer and slowly pour in melted butter, mix well. Stir in the chocolate chips.
  • Pour filling onto cake mixture and spread evenly. Bake 40-50 minutes. Mine were closer to 50. You want the center to be a little gooey, so don't bake it past that point!
  • Remove from oven and allow to cool completely. If you want to drizzle melted chocolate over the top, allow it to cool for at least 15 minutes first. Allow to cool for at least another hour and then cut into bars. Enjoy!

Nutrition Facts : Calories 293.4, Fat 15.7, SaturatedFat 8.4, Cholesterol 54.4, Sodium 224.6, Carbohydrate 37.6, Fiber 0.6, Sugar 30.4, Protein 2.5

GOOEY BUTTER CAKE



Gooey Butter Cake image

A friend gave me a quick version of this gooey butter cake recipe using a cake mix, but I prefer baking from scratch, so I made my own version. My family can't get enough! The middle will sink a little; this is normal. This dessert is delicious served warm or cold. -Cheri Foster, Vail, Arizona

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 10

2-1/2 cups all-purpose flour
1-3/4 cups sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter, melted
1 large egg, room temperature
1-1/2 teaspoons vanilla extract
1 package (8 ounces) cream cheese, softened
2 large eggs, beaten, room temperature
2 cups confectioners' sugar

Steps:

  • Preheat oven to 325°. In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, whisk together melted butter, egg and vanilla; add to flour mixture and stir to combine. Press onto bottom of a greased 13x9-in. baking dish., For topping, in a large bowl, beat cream cheese and eggs until smooth. Add confectioners' sugar and stir to combine. Pour over crust. Bake until center is almost set and edges start to brown, 40-45 minutes. Cool 1 hour on a wire rack. Sprinkle with additional confectioners' sugar if desired.

Nutrition Facts : Calories 381 calories, Fat 17g fat (10g saturated fat), Cholesterol 80mg cholesterol, Sodium 299mg sodium, Carbohydrate 53g carbohydrate (37g sugars, Fiber 1g fiber), Protein 4g protein.

CHOCOLATE CHIP GOOEY BUTTER CAKE - MURDOCH PERK



Chocolate Chip Gooey Butter Cake - Murdoch Perk image

A buttery-crisp cookie crust and a silky filling studded with chocolate goodness. Made at Murdoch Perk in St. Louis.

Provided by tcespy5010

Categories     Dessert

Time 1h10m

Yield 1 11 x 13 pan, 12 serving(s)

Number Of Ingredients 12

1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/8 teaspoon salt
2/3 cup unsalted butter, softened
2/3 cup butter flavor shortening
1/2 cup sugar
1/2 cup light brown sugar, packed
2 teaspoons vanilla extract, divided
4 eggs, large, divided
3 cups semi-sweet chocolate chips, divided
12 ounces cream cheese, softened
1 lb powdered sugar, divided

Steps:

  • Preheat oven to 350. Coat an 11 x 13 pan with cooking spray.
  • Stir together flour, baking soda and salt in a large bowl. Set aside.
  • In a large mixing bowl, beat butter, shortening, granulated sugar, brown sugar and 1 teaspoon vanilla with an electric mixer until creamy. Add 2 eggs, one at a time, and mix to blend. Add flour mixture in three additions until well combined, but do not overbeat. Gently stir in 2 cups chocolate chips. Spread batter evenly into prepared pan. Set aside.
  • In another bowl, beat cream cheese with clean beaters until fluffy. Set aside 1/4 cup powdered sugar. Gradually add the remaining powdered sugar to the cream cheese, then beat in the remaining 1 teaspoon vanilla and the remaining 2 eggs. Beat until smooth. Stir in the remaining 1 cup chocolate chips. Pour filling over batter in prepared pan. Dust the top with the reserved 1/4 cup powdered sugar.
  • Bake for 40-50 minutes until the edges brown. The center should be slightly wiggly.
  • Let cook on a wire rack to room temperature, then refrigerate for at least 6 hours before cutting and serving.
  • Preparation and cooking time does not include cooking and refrigeration times.

Nutrition Facts : Calories 786.8, Fat 45.7, SaturatedFat 22.8, Cholesterol 120.4, Sodium 227.5, Carbohydrate 95.2, Fiber 2.9, Sugar 78.2, Protein 7.3

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