Real Recipes From Real Home Cooks ®

bonnie's chocolate walnut gooey butter cake

★★★★★ 3
a recipe by
BonniE !
Cottonwood, CA

This decadent chocolate walnut gooey cake is definitely over-the-top. We like to serve it warm, and top it off with a scoop of vanilla ice cream. Nothing better, and definitely company worthy! It looks unusual, too, with its cookie 'crust' and its carmel colored cream center. This one will be in your "keeper" file. Enjoy! Photos are my own, and this recipe is by A. Byrn

★★★★★ 3
serves 20 slices
prep time 15 Min
cook time 40 Min
method Bake

Ingredients For bonnie's chocolate walnut gooey butter cake

  • 1 box
    fudge or plain chocolate cake mix, super moist, 18.25 ounces (make sure it is not 15 ounce)
  • 1
    stick of real butter melted
  • 1
    teapoon mexican vanilla
  • 2
    large eggs
  • 1
    cup finely chopped walnuts
  • 1
    cup semisweet chocolate chips(6 ounces)
  • 1
    package (8 ounces) cream cheese, room temperature
  • 2
    large eggs
  • 1
    teaspoon mexican vanilla
  • 3 3/4
    cups confectioner's sugar, sifted (powdered sugar okay)

How To Make bonnie's chocolate walnut gooey butter cake

  • 1
    Preheat the oven to 350 degrees, and place the rack in the CENTER of the oven.
  • 2
    Assemble all the ingredients before you begin. You will need a 9X13 inch pan and a hand mixer. Don't grease the pan.
  • 3
    Mix the cake mix, 18.25 ounce size so it will be enough mix to make a ball of dough. Add melted butter, 2 eggs and 1 teaspoon of Mexican vanilla. Stir on low to mix with a hand mixer for one minute. Finish mixing the ingredients with a wooden spoon. It will be a stiff dough in the shape of a ball.
  • 4
    Put the dough ball in the 9X13 inch pan and pat it down and outward with your fingers. Work it evenly and 1/2 inch up the sides of the pan. SAVE THE BOWL AND THE BEATERS for the filling, no need to wash them.
  • 5
    Add the chocolate chips and the chopped nuts to the pan, and spread them evenly over the crust.
  • 6
    Mix the cream cheese together until fluffy. Then add the vanilla and the eggs. Beat with a hand mixer 1 minute on low, then scrape the bowl down and beat one minute on more on medium until smooth. Now add the 3 3/4 cups of confectioner's sugar. Beat on 1 minute on medium speed until well mixed.
  • 7
    Scrape the sides down with a spatula. Pour the filling onto the chocolate cake mixture in the baking pan. Cover evenly.
  • 8
    Smooth the filling with a spatula. Spread it out so it covers the entire pan up to the sides of the crust. It is ready to bake.
  • 9
    Bake 40 minutes or so in the 350 degree oven until the sides pull away and are set, and the center jiggles slightly, and starts to turn a light carmel color. Here is what it looks like when it is baked. Cool on a wire rack. When almost cool, slice intoa bar shape -- about 20 slices. I slice once lenthgwise and then turn the pan and slice across it. You should get 20 slices.
  • 10
    Have a slice of this gooey cake with a scoop of vanilla ice cream on top. Enjoy!