Double Chocolate Strawberry Gooey Butter Cake
Blue Ribbon Recipe
Oooey, gooey and oh so creamy, this cake is such a treat. This is like a chocolate covered strawberry, in cake form. My chocolate chips didn't swirl as lovely as I would have liked them to. We ended up spreading them on top of the cake in the Test Kitchen and it was just as delicious! The Test Kitchen
1 boxmilk chocolate cake mix
2 stickbutter - separated, melted
1 pkgcream cheese 8 oz.
1 lbpowdered sugar
1/3 ccocoa powder
1/2 cstrawberries, frozen, thawed and drained well
1 tspvanilla extract
1/4 cstrawberry preserves, heated for drizzling
1/3 cmini chocolate chips
How to Make Double Chocolate Strawberry Gooey Butter Cake
- Mix together dry cake mix, 1 egg and 1 stick of melted butter until a smooth dough forms. Press in the bottom of a buttered 9x13 pan.
- In the same bowl, mix remaining eggs, cream cheese, sugar, vanilla, cocoa powder, the second stick of butter (melted) and strawberries until smooth and creamy.
- Pour on top of dough in pan. Drizzle with strawberry preserves and swirl to make it pretty. Bake at 350 degrees for 40-50 minutes. Don't over bake, you want the middle to be a little bit jiggly, it will set as it cools.
- As soon as you remove the cake from the oven, sprinkle with the mini chocolate chips. after about 3 minutes when they are soft, use a spoon or knife to swirl the melted chips on the top. Serve with whipped cream.