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Double Chocolate Ooey Gooey Butter Cake

By Paula Deen


Difficulty: Easy

Prep time: 25 minutes

Cook time: 50 minutes

Servings: 8


  • 2 sticks butter, melted and divided, plus more for greasing pan
  • 1 (18.25 oz) package chocolate cake mix
  • 3 eggs, divided
  • 1 (8-oz) package cream cheese, softened
  • 3 tablespoons cocoa powder (up to 4)
  • 1 (16-oz) box powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup nuts, chopped


Preheat oven to 350º. 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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