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Triple Chocolate Gooey Butter Cake

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  • Prep 20 min
  • Total 1 hr 30 min
  • Servings 12
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Classic gooey butter cake gets a decadent, chocolaty twist in this easy recipe.
By Annalise Sandberg
Updated Sep 20, 2016
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Ingredients

  • 1 box Betty Crocker™ Super Moist™ Devil's Food Cake Mix
  • 3/4 cup butter, melted
  • 3 eggs
  • 1 package (8 oz) cream cheese, softened
  • 2 tablespoons unsweetened baking cocoa
  • 2 cups powdered sugar
  • 2 teaspoons vanilla
  • 1 cup semisweet chocolate chips
  • Whipped cream, if desired

Steps

  • 1
    Heat oven to 350° F. Grease 13 x 9-inch (3-quart) baking dish with butter or cooking spray.
  • 2
    In large bowl, mix cake mix, 1/2 cup of the melted butter, 1 egg and 1 teaspoon of vanilla. Press in bottom of baking dish. Set aside.
  • 3
    In another large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add remaining 2 eggs and baking cocoa; beat until smooth. On low speed, add powdered sugar in two additions. Add remaining 1/4 cup melted butter and 1 teaspoon of vanilla; beat until smooth. Stir in chocolate chips. Spread in pan on top of cake mix mixture.
  • 4
    Bake 40 to 50 minutes or until center appears set but still slightly jiggles when shaken. Cool at least 30 minutes. Serve with whipped cream.

Tips from the Betty Crocker Kitchens

  • tip 1
    Do not overbake, to ensure top layer remains gooey.

Nutrition

Nutrition Facts are not available for this recipe
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