Chocolate Marble Gooey Butter Cake
Darn that Easter Bunny!
He must not have gotten my email about wanting to lose a few pounds before swimsuit season arrives. Had I seen him leaving my favorite Lindor Truffles, I first would have thanked him and then contemplated as to whether rabbit stew would be an appropriate dish to have at Easter dinner.
But since I didn’t see the furry guy, I brought these to the in-laws instead. This Chocolate Marble Gooey Butter Cake is a recipe straight out of The Cake Doctor book by Anne Byrn. I haven’t made many recipes out of it, but love everyone I have tried. Each recipe starts with a box cake mix and is used in a way that makes it taste like you started from scratch.
You start with a yellow cake mix; add some melted butter and an egg. Mix is up until it forms a ball and then press it into a 9 x 13 pan.
Next you mix up some cream cheese, eggs, vanilla extract, more melted butter and powdered sugar. When that is complete, reserve some to put into the melted chocolate chips.
Pour the majority of the batter over the cake mix and the drop the chocolate batter on top by the spoonfuls.
The last thing to do is take a knife and gently mix the 2 colors of batter into each other.
Bake for 45 – 50 minutes depending on your oven and then let cool completely. I was in a hurry and took my bars out of the pan to photograph before they were all the way cooled. I do have to say – I loved the gooeyness (technical term) of the bar when it was warm but they are much easier to handle when they are completely cooled.
This recipe has a very rich, sweet flavor so a smaller piece may be all that you need to curb that sweet tooth of yours or maybe not.
So if you see that Easter bunny anywhere, let him know he’s safe for another year. But highly advise him to check his email before stopping at our house next year – just in case I want him to leave something else besides the Lindor Truffles.
Chocolate Marble Gooey Butter Cake
You can store this cake covered in aluminum foil at room temperature for up to 4 days or in the fridge for up to 1 week. Or freeze, wrapped in foil for up to 6 months.
Yield: 20 - 24
Prep Time: 15 minutes
Cook Time: 45 - 50 minutes
Total Time: 1 - 2 hours including cooling time
1 package (18.25 ounces) plain yellow cake mix
8 tablespoons (1 stick) butter; melted
1 large egg
1 pacakge (8 ounces) cream cheese, at room temperature
2 large eggs
1 teaspoon pure vanilla extract
8 tablespoons (1 stick) butter, melted
3 3/4 cups powdered sugar
1 package (6 ounces; 1 cup) semisweet chocolate chips
1. Place rack in the center of the oven and preheat at 350 degrees.
2. For the crust, place the cake mix, melted butter and egg in a large mixing bowl. Blend well with an electric mixer on low speed for about 2 minutes or until the ingredients are well blended and form a ball. With your fingers, pat the batter evenly over the bottom of a 9 x 13 ungreased pan. Set aside.
3. For the filling, place the cream cheese in the same mixing bowl used to make the crust and with the same beaters blend with an electric mixer on low speed until fluffy, about 30 seconds. Stop the machine and add the eggs, vanilla and melted butter. Blend well for 1 minute. Stop the machine and add the powdered sugar a little at a time. Blending well in between stops. Beat well for 1 minute to make sure the sugar is all incorporated.
4. Place the chocolate chips in a small saucepan over low heat. Cook until the chips are melted, about 1 - 2 minutes. Measure out 1 cup of the cream cheese filling and fold into the chocolate mixture, stirring so the batter becomes well combined and all one color.
5. Pour the remaining cream cheese filling onto the crust and spread evenly across the surface. Drop the chocolate mixture by the spoonfuls over the filling. With a knife, swirl the chocolate batter into the cream cheese mixture so that the batter has a marbled effect. Be careful not to cut into the crust. Place the pan in the oven.
6. Bake the cake until it is well browned and the center still jiggles when you shake the pan, about 45 - 50 minutes. Remove the pan from the oven and place on a wire rack to cool. At least 30 minutes to 1 hour. Cut into squares and serve.
The Cake Doctor by Anne Byrn