From Lynn Cahoon: Dear readers, I have to say when I moved to St. Louis I didn't get the gooey butter cake craze. It just seemed too buttery, too wet, too gooey. Maybe it was for kids. Maybe that was the magic. Because the ones I tried were way too sweet. Then I made a chocolate gooey butter cake for Thanksgiving. And I totally fell in love. So here's my gooey butter cake. Sorry it's not the original, but everything is better with a little chocolate, right?
Heat oven to 350 degrees (F) and grease a 9-inch-by-3-inch round springform cake pan.
Mix together the cake mix, 1 egg, and 1 stick melted butter until well blended.
Pat the mixture into prepared pan and set aside.
In the stand mixer on medium speed, beat the cream cheese until smooth. Add the remaining 2 eggs and the cocoa powder until well mixed.
Lower the speed of the mixer and add the powdered sugar, then mix. Slowly add the remaining stick of melted butter, then mix. Add vanilla and continue to beat the mixture until smooth.
Pour the filling over the cake mixture in pan.
Bake for 40 - 50 minutes.
Cake center should still be a little gooey when finished. Remove cake from pan and let it partially cool on a wire rack before cutting into pieces.
Enjoy with whipped cream.
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