Chocolate Chip Ooey Gooey Butter Cake Recipe 435

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

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

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.

CHOCOLATE CHIP GOOEY BUTTER CAKE

Steps:

• Heat oven to 325° F and lightly grease 13x9-inch pan
• Using an electric mixer, combine cake mix, 1 egg and melted butter until well incorporated. Press into bottom of greased pan with fingers.
• Using an electric mixer, blend, cream cheese, 2 beaten eggs, brown sugar and vanilla. Then slowly and powdered sugar and beat until smooth. Stir in chocolate chips.
• Spread filling over cake batter, and bake for 40-45 minutes, or until edges are brown. (Do not overbake, the center should be a little gooey)
• Dust with powdered sugar on top after cake has cooled and garnish with chocolate chips.

TRIPLE CHOCOLATE GOOEY CAKE

Steps:

• Heat oven to 350 degrees F. Grease 9-inch x 13-inch baking dish with butter or non-stick cooking spray. Set aside
• In a large bowl, whisk together cake mix, 1/2 cup melted butter, 1 egg, and 1 teaspoon vanilla extract. Press batter into the bottom of the prepared baking dish. Set aside.
• In another large bowl, beat cream cheese with an electric mixer on medium speed until smooth. Add remaining 2 eggs and baking cocoa to cream cheese. Beat until smooth.
• Turn mixer to low speed, add powdered sugar in two additions mixing until just combined.
• Add remaining 1/4 cup melted butter and 1 teaspoon of vanilla, and beat until smooth. Stir in chocolate chips. Spread into an even layer in the baking dish on top of cake mix mixture.
• Bake 40 to 50 minutes or until center appears set, but still jiggles slightly when shaken.
• Remove from oven and cool for at least 30 minutes. Cut into 15 slices. (Or whatever size slices you want.)
• Serve with whipped cream and chocolate shavings, sprinkles, or chocolate chips for garnish. Sometimes I even top my slice with some vanilla ice cream.

CHOCOLATE CHIP GOOEY BUTTER CAKE

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.

CHOCOLATE GOOEY BUTTER CAKE COOKIES

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter until smooth, approximately 3 minutes.
• Mix in the egg and vanilla extract.
• Add the salt and cake mix and beat on medium until smooth, about 1½ minutes.
• Refrigerate the dough for 1-2 hours, or until batter is firm enough to roll into balls.
• When ready to bake, preheat oven to 350°F and line a baking sheet with parchment paper. Place the powdered sugar in a shallow bowl.
• Roll the chilled dough into 1-tablespoon-sized balls and roll the balls in the powdered sugar. Place the cookies 2-inches apart on the prepared baking sheet.
• Once the oven has fully preheated, bake the cookies for 12 minutes (no longer). The cookies will look and feel a little wobbly and soft.
• Place tray on a cooling rack to cool for 2 minutes, and dust the cookies with more powdered sugar (I use a mesh sieve).
• Transfer individual cookies to the cooling rack to completely cool.
• Dust with more powdered sugar, if desired.

CHOCOLATE GOOEY BUTTER CAKE

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.

DOUBLE CHOCOLATE GOOEY BUTTER CAKE

Steps:

• 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.

CHOCOLATE CHIP GOOEY BUTTER CAKE

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!