The name of this recipe says it all!
DEEP CHOCOLATE GOOEY BUTTER CAKE
1 (18.25 oz.) box chocolate cake mix (I used double fudge)
1 packet Starbucks Via instant coffee (optional)
3 eggs, divided
1 c. butter (no substitutions) melted, divided (melt each stick separately)
1 (8 oz.) package cream cheese, softened
4 Tbsp. baking cocoa powder
1 (16 oz.) bag powdered sugar
1 tsp. vanilla extract
1 c. chopped nuts (optional)
Preheat oven to 350 degree's.
Lightly spray a 9 x 13 baking dish with non stick spray. In a large mixing bowl combine the cake mix, 1 eggs, the instant coffee powder and 1/2 c. melted butter, stir with a fork until well blended. Pat into the bottom on the prepared baking dish.
In a medium mixing bowl beat the cream cheese until smooth and creamy. Add the 2 remaining eggs and cocoa powder. Mix on low speed. Slowly beat in the powdered sugar, and continue beating until it is well mixed. Add the melted butter and vanilla and continue to beat until smooth. Stir in the chopped nuts and spread over the cake crust.
Bake 45-50 minutes. The cake is finished when the center still appears a bit gooey. Let the cake partially cool on a wire rack before cutting. This is a great cake, and it is divine served with a good quality vanilla ice cream.
NOTE: Adding the coffee powder to the cake mix will not add a strong coffee flavor. It really serves to enhance the chocolate and make the cake a bit deeper and richer in flavor.