• Cooking Time: 40 to 50
  • Servings:
  • Preparation Time:



  • Double Chocolate Ooey Gooey Butter Cake:
  • Butter, for greasing pan, plus 16 tablespoons (2 sticks) butter, melted, divided
  • 1 (18.25-ounce) package chocolate cake mix
  • 3 eggs, divided
  • 1 (8-ounce) package cream cheese, softened
  • 3 to 4 tablespoons cocoa powder
  • 1 (16-ounce) box powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped nuts
  • Chocolate ice cream
  • Additional Add-ins:
  • Cookie crumbs, your choice
  • Handful of nuts, preferably pecans
  • Hot fudge
  • Cut Cake into bite-sized pieces, adding it to chocolate ice cream.
  • Crumble your choice of cookies and add to the ice cream while adding your choice of nuts. Add hot fudge to your desire and mix together.


  • Preheat oven to 350 degrees F. Lightly butter 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.

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