Double Chocolate Gooey Butter Cake

Ingredients

• 16 ounce confectioners' sugar 
• 8 ounce cream cheese at room temperature
• 3 large eggs 
• 18.3 ounce chocolate cake mix 
• 1 cup nuts unsalted chopped
• 1 cup butter unsalted melted for the pan (2 sticks)
• 3 tablespoons cocoa powder unsweetened to taste
• 1 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• oven
• wire rack
• baking pan
• hand mixer
• stand mixer
• spatula

Directions

1. Preheat the oven to 350 degrees F. Lightly butter a 9-by-13-inch baking pan.
2. In a large bowl, combine the cake mix, 1 egg and 1/2 cup of the melted butter. Stir until well blended. Pat the mixture into the pan and set it aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the cream cheese until smooth.
4. Add the remaining 2 eggs and the cocoa powder and beat until well mixed. Reduce the speed to low and add the confectioners' sugar. Beat until well mixed. Slowly add the remaining 1/2 cup melted butter and the vanilla. Beat until smooth. Using a rubber spatula, stir in the nuts.
5. Spread the filling over the batter in the pan.
6. Bake the cake for 40 to 50 minutes. Be careful not to overcook it: The center should still be a little gooey.
7. Let partially cool on a wire rack before slicing.
8. Serve with whipped cream, if desired.
9. Photograph by Andrew Mccaul