This cake is a chocolate lover’s dream! A cross between chocolate cake and fudgy brownies, this twist on gooey butter cake will satisfy any sweet tooth. The base is made with a box of Betty Crocker Devil’s Food cake mix, and is topped with a chocolate-cream cheese layer swirled with chocolate chips, making it unbelievably decadent. But don’t worry—it’s really easy to make! Here’s how to do it.
For this recipe you’ll need a box of Betty Crocker Devil’s Food cake mix, melted butter, cream cheese, cocoa powder, powdered sugar, vanilla extract, eggs and semisweet chocolate chips.
Preheat your oven to 350°F and spray a 13x9-inch baking dish with cooking spray. Start by making the first layer of your cake. Combine the cake mix, ½ cup of melted butter, an egg and a teaspoon of vanilla in a large bowl.
Pat into the bottom of the greased casserole dish.
For the next layer, beat the cream cheese until smooth. Then add the remaining two eggs and the cocoa powder.
Next, add the powdered sugar in two additions on low speed, followed by the remaining butter and vanilla extract and beat until smooth. Then fold in the chocolate chips.
Spread the cream cheese mixture on top of the cake layer and bake for 40 to 50 minutes, or just until the cake is set, but still jiggles a bit when shaken.
Be careful not to overbake the cake or you’ll lose the ooey gooey layer! After letting it cool for 30 minutes, your cake is ready to eat. Serve with whipped cream, if desired.