Chocolate Gooey Butter Cake

by Kathleen Morrison

Prep time: 0:20 Overall time: 1:00

Servings: 8 servings

INGREDIENTS

Topping:
8 oz. soft whipped cream cheese, room temperature
3 oz. bittersweet or semisweet chocolate, melted
1 egg
1 box (1 lb.) powdered sugar, sifted

Cake:
1-1/2 cups all-purpose flour
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
1/2 tsp. salt
2 tsp. baking powder
1/2 cup butter, melted
2 eggs
1/2 cup milk
1 tsp. vanilla

INSTRUCTIONS

Butter a 9x13-inch cake pan. Preheat oven to 350°F.

To prepare topping:
Whip together cream cheese, melted chocolate and egg. When mixture is smooth, stir in sugar. Set aside.

To prepare cake:
Mix flour, sugar, cocoa powder, salt and baking powder in bowl of an electric mixer. In another bowl, stir together melted butter, eggs, milk and vanilla. Slowly add the liquid ingredients to dry ingredients; beat for 3 minutes. Pour batter into prepared pan. Gently spread topping over cake. Bake for 40 minutes or until done. Let cake cool completely, at least 4 hours, before cutting. The cake will stay moist and delicious for 3 days.

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