The Devil’s Gooey Butter Cake

Anyone who spends any time around the St. Louis area will eventually have to try Gooey Butter Cake. One draw back of this regional dessert is it is so sweet that it will hurt your teeth. This is a remix of this cake using chocolate to counter balance the sweetness of the filling.

INGREDIENTS

• 1 box Devil’s Food cake mix
• 1/2 cup melted butter
• 3 eggs
• 8 ounces cream cheese (1 box)
• 1 teaspoon vanilla extract
• 3 cups powdered sugar
• 1/4 teaspoon salt

Preheat oven to 350 degrees

Grease a 9×13 inch baking pan. I do a layer of butter with a dusting of flour for all my cakes. Tap away any big clumps of flour over the sink.

Mix cake mix, melted butter and one egg. It should come together in to a ball. Pat gently into the bottom of the pan with your clean fingers.

Mix cream cheese, vanilla, salt, 2 eggs and powdered sugar with hand or stand mixer until well blended.

Pour on top of the bottom layer. Do NOT mix the two layers together.

Bake for 40-45 minutes until golden brown.

Sprinkle with powdered sugar once the cake is cooled.