Chocolate Marble Gooey Butter Cake Recipes

CHOCOLATE MARBLE CAKE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Grease a 20cm cake tin and line the bottom with a circle of greaseproof paper.
• If you want to make life easy, simply put 225g butter, 225g caster sugar, 4 eggs, 225g self-raising flour, 3 tbsp milk and 1 tsp vanilla extract into a food processor and whizz for 1-2 mins until smooth.
• If you prefer to mix by hand, beat 225g butter and 225g caster sugar together, then add 4 eggs, one at a time, mixing well after each addition.
• Fold through 225g self-raising flour, 3 tbsp milk and 1 tsp vanilla extract until the mixture is smooth.
• Divide the mixture between 2 bowls. Stir 2 tbsp cocoa powder into the mixture in one of the bowls. Take 2 spoons and use them to dollop the chocolate and vanilla cake mixes into the tin alternately.
• When all the mixture has been used up (and if young kids are doing this, you'll need to ensure the base of the tin is fairly evenly covered), tap the bottom on your work surface to ensure that there aren't any air bubbles.
• Take a skewer and swirl it around the mixture in the tin a few times to create a marbled effect.
• Bake the cake for 45-55 mins until a skewer inserted into the centre comes out clean. Turn out onto a cooling rack and leave to cool. Will keep for 3 days in an airtight container or freeze for up to 3 months.

CHOCOLATE PEANUT BUTTER MARBLE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). With a non-stick cooking spray, coat a 13X9X2 inch baking pan. Dust with flour and set aside.
• In a small bowl, stir together the cocoa, confectioners' sugar, butter and 2 tablespoons hot water until smooth and set aside.
• In microwavable bowl, place peanut butter chips and shortening. Microwave on high for 1 minute, or until chips are melted and smooth when stirred.
• In large bowl, combine cake mix, brown sugar, 1-1/4 cups water, eggs and reserved melted peanut butter mixture; beat on low speed of electric mixer until moistened. Increase speed to medium, beat 2 minutes until smooth. Remove 1-1/2 cups of the batter and add it to the reserved cocoa mixture; blend well.
• Pour the peanut butter flavored batter into the prepared pan. Drop spoonfuls of the chocolate batter on top. Swirl with a knife or spatula for a marbled effect.
• Bake at 350 degree F (175 degrees C) for 40 to 45 minutes or until a wooden toothpick inserted in the center comes out clean. Cool and frost as 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 MARBLE GOOEY BUTTER CAKE

Steps:

• 1. Preheat oven to 350 and set aside a 13 x 9 pan, ungreased.
• 2. For the crust, place the cake mix, melted butter and egg in a mixing bowl. Blend on low for 2 minutes. The batter should come together in a ball. Pat the batter evenly over the bottom of the 13 x 9 pan. Set aside.
• 3. For the filling, place the cream cheese in the same mixing bowl and blend on low until fluffy. Add the eggs, vanilla and melted butter and beat on medium for 1 minute. Add the confectioners sugar and beat until this is well incorporated. Place the chocolate chips in a small saucepan over low heat (or you can microwave them, too) and cook, stirring until the chips are melted. Measure out 1 cup of the cream cheese filling and fold it into the chocolate mixture, stirring so the batter becomes well blended and all one color. Set aside.
• 4. Pour the remaining filling onto the crust and spread with spatula so that the filling covers the entire surface. Drop spoonfuls of the chocolate batter over the top of the filling, then swirl them with a dinner knife so the top of the batter has a marbled effect. Be careful not to cut through the crust.
• 5. Bake 45-47 minutes. Remove the pan and place it on a wire rack to cool, 30 minutes. Cut into squares and serve.

GOOEY BUTTER CAKE

Steps:

• Preheat oven to 350 degrees.
• Mix the cake mix, 2 eggs and melted butter with an electric mixer on low speed until mixed well.
• Pour into a greased, 9x13 inch pan.
• Mix together the cream cheese, remaining 2 eggs and powdered sugar with an electric mixer on low speed until blended, beat an additional 30 seconds.
• Pour over cake mixture.
• Bake for 35 to 40 minutes.
• Let cool.
• Sprinkle with powdered sugar before serving.

CHOCOLATE MARBLE GOOEY BUTTER CAKE

Steps:

• Preheat oven to 350 degrees. Grease a 9 x 13 baking dish.
• In a mixing bowl, mix together dry cake mix, egg and melted butter. Beat until well combined. Your batter will be thick.
• Spread batter evenly on the bottom of baking dish. Set aside.
• Beat cream cheese, eggs, melted butter and vanilla until smooth. Gradually add powdered sugar. Beat until fully combined.
• Remove 1 cup of cream cheese mixture. Set aside.
• Spread remainder of cream cheese mixture over cake batter base.
• In your microwave or in a saucepan, melt chocolate chips until smooth. Mix melted chocolate chips with reserved 1 cup of cream cheese mixture. Mix until fully combined.
• Spoon dollops of chocolate cream mixture on top of plain cream cheese batter.Swirl carefully with a butter knife, creating a marble effect.
• Bake for 45 minutes. Don't let cake bake too long..it should be soft.
• Let cake cool completely before cutting.

CHOCOLATE MARBLE GOOEY BUTTER CAKE

Steps:

• Place a rack in center of oven and preheat to 350 degrees.
• For the crust, mix the cake mix, melted butter and egg in bowl and blend on low speed 2 minutes. (if using a handheld mixer, you'll probably have to kick up the speed to medium).
• Pat the batter into an ungreased 9x13 pan smoothing it out so it's even.
• For the filling: beat the cream cheese in the same bowl for 30 seconds until fluffy.
• Add eggs, vanilla and melted butter beating on medium speed for 1 minute.
• Slowly add the confectioners sugar until well blended. Beat 1 minute more.
• Reserve 1 cup of cheese mixture. Spread remaining mixture over the crust, smoothing till even.
• Melt chocolate chips in pan over boiling water, or melt in microwave 1 minute at a time making just until melted.
• Stir the chocolate (still hot) with the reserved cheese filling until well blended.
• Spoon chocolate over filling in pan and swirl with a knife for marbling effect.
• Bake 45 - 47 minutes until it is well browned, but the center still jiggles when you shake the pan.
• Remove pan and cool at least 30 minutes. before cutting into bars. Store 4 days on counter, or 1 week in refrigerator. This can also be frozen up to 6 months.