Ingredients with Measurements:
- 1 box yellow cake mix
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
Special equipment needed:
- 9x13 inch baking dish
- Electric mixer
- Mixing bowls
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9x13 inch baking dish with cooking spray.
2. In a mixing bowl, combine the yellow cake mix, melted butter, 1 egg, and vanilla extract. Mix until well combined.
3. Fold in the chocolate chips.
4. Press the mixture evenly into the bottom of the prepared baking dish.
5. In another mixing bowl, beat the cream cheese and softened butter until smooth.
6. Add the remaining 2 eggs and mix until well combined.
7. Gradually add the powdered sugar, mixing until smooth.
8. Pour the cream cheese mixture over the cake mixture in the baking dish.
9. Bake for 40-45 minutes, or until the edges are golden brown and the center is set.
10. Let the cake cool completely before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 40-45 minutes
Total time: 1 hour
Temperature:
350°F (180°C)
Serving size:
12 servings
Nutritional information:
Calories per serving: 390
Total fat: 22g
Saturated fat: 12g
Cholesterol: 95mg
Sodium: 310mg
Total carbohydrates: 47g
Dietary fiber: 1g
Total sugars: 34g
Protein: 4g
Substitutions for ingredients:
- Yellow cake mix can be substituted with white cake mix or vanilla cake mix.
- Semi-sweet chocolate chips can be substituted with milk chocolate chips or dark chocolate chips.
- Unsalted butter can be substituted with salted butter, but adjust the amount of salt in the recipe accordingly.
Variations:
- Add chopped nuts, such as pecans or walnuts, to the cake mixture for added texture.
- Use different flavors of cake mix, such as chocolate or lemon, for a different twist on the recipe.
- Swap out the chocolate chips for other mix-ins, such as butterscotch chips or toffee bits.
Tips and tricks:
- Make sure the cream cheese and butter are softened before mixing to ensure a smooth and creamy texture.
- Use a spatula to spread the cream cheese mixture evenly over the cake mixture.
- Let the cake cool completely before slicing to ensure it holds its shape.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Microwave individual slices for 15-20 seconds, or until warm.
Presentation ideas:
Serve the cake on a platter or cake stand for a beautiful presentation.
Garnishes:
Sprinkle powdered sugar or cocoa powder over the top of the cake for a finishing touch.
Pairings:
Serve the cake with a glass of cold milk or a hot cup of coffee.
Suggested side dishes:
Serve the cake with fresh fruit, such as strawberries or raspberries, for a refreshing contrast to the rich cake.
Troubleshooting advice:
- If the cake is too gooey in the center, bake for an additional 5-10 minutes until set.
- If the edges of the cake are browning too quickly, cover with foil for the remainder of the baking time.
Food safety advice:
Make sure to store the cake in the refrigerator to prevent spoilage.
Food history:
Gooey butter cake is a St. Louis specialty that originated in the 1930s. It is a rich and decadent dessert that has become a favorite across the country.
Flavor profiles:
This cake is sweet and buttery with a gooey, creamy texture and bursts of chocolate in every bite.
Serving suggestions:
Serve the cake as a dessert or as a sweet treat with coffee or tea.
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