Double Chocolate Strawberry Gooey Butter Cake
By
Robin Lieneke
@icook65
10
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
Ingredients
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1 boxmilk chocolate cake mix
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4eggs
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2 stickbutter - separated, melted
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1 pkgcream cheese 8 oz.
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1 lbpowdered sugar
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1/3 ccocoa powder
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1/2 cstrawberries, frozen, thawed and drained well
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1 tspvanilla extract
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1/4 cstrawberry preserves, heated for drizzling
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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.