Got busy in the kitchen this week, and tried a recipe from Midwest Living magazine. Last week, when I made the chocolate truffle cupcakes (they called them "Black Tie"), our Sunday school classes scarfed them up because they were so yummy. So this week I tried the Chocolate Mocha Gooey Butter Cake recipe. Remember the Gooey Butter Cakes we all used to make in the 70's and 80's? Well, this is a different twist on the same recipe, and quite tasty too.
For the base, you take a box mix of any 2-layer cake mix, but HAS to be chocolate, mix this well (dough will be stiff) with 1/2 cup melted butter and 1 egg, and press into the bottom of a PAM sprayed 9 X 13 inch cake pan. Bake at 350 degrees for 15 minutes.
Meantime, beat until fluffy, one 8 oz package of cream cheese (I use light or Neufchatel) softened to room temperature, in a large bowl. Add 2 eggs, one at a time, and then gradually add a 16 oz box of confectioner's sugar )or 3 and 1/2 cups if you buy it like I do, in a big bag). Then slowly add 1/2 cup melted butter, 1/4 cup chocolate fudge ice cream topping, 2 tablespoons espresso coffee brewed (I used a heaping tablespoon of espresso instant in 2 tablespoons hot water), and 1 teaspoon vanilla, continuing to beat until all is well combined. Now I KNOW you will say, wow, that's a lot of butter. Well, this is the "gooey butter" part of the recipe! Pour the batter over the baked cake crust, because by this time, the bottom part of the cake is ready to remove from your oven. Bake 35-40 minutes, and cool in pan on a rack. The center will jiggle a bit when you remove it, don't worry, it sets up. Sprinkle with powdered sugar, cut into bars when cooled, serve with ice cream or plain, and store in the fridge. I keep mine in a sealed plastic container so the bars don't dry out. Serve to your friends for a little Valentine treat year-round!
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