Chocolate Gooey Butter Cake

Oh, Paula Deen, you buttery vixen! I love watching her show on Foodnetwork (c'mon, the woman says mayo is her favorite condiment and I think she loves cream cheese more than I do!). Here's a slight variation of her infamous gooey butter cake. It tastes like a dense brownie with a layer of fluffy, gooey yumminess on top. :)

CHOCOLATE GOOEY BUTTER CAKE

INGREDIENTS:

2 sticks butter, melted
1 (18.25 ounce) package chocolate cake mix
1 egg, plus 2 eggs
1/4 cup semisweet mini chocolate chips
1 teaspoon all purpose flour
1 (8oz) package cream cheese, softened
2 tablespoons semisweet chocolate chips, melted
2 cups powdered sugar
1 teaspoon vanilla extract
1 cup chopped walnuts

Powder sugar for dusting

DIRECTIONS:

1. Preheat oven to 350 degrees.

2. Lightly grease 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. In a small bowl combine mini chocolate chips and flour and toss to coat. Stir chocolate chips into cake batter. Pat mixture into prepared baking pan and set aside.

3. In a large bowl beat the cream cheese until smooth using a hand mixer. Add the remaining 2 eggs, and the melted semisweet chocolate and mix thoroughly. Lower the speed of the mixer, and gradually 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 extract, continuing to beat the mixture until smooth. Stir in walnuts. Spread filling evenly over cake mixture in pan.

4. Bake in preheated oven 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. Dust with powdered sugar if desired, or if you're feeling really decadent, serve warm with a scoop of vanilla ice cream.