Try this Chocolate Gooey Butter Cake recipe, or contribute your own.
Suggest a better descriptionButter a 9-by-13-inch cake pan. Preheat oven to 350 degrees. To prepare topping: Whip together cream cheese, melted chocolate and egg. When mixture is smooth, stir in sugar. Set aside. To prepare cake: Mix flour, sugar, cocoa powder, salt and baking powder in bowl of an electric mixer. In another bowl, stir together melted butter, eggs, milk and vanilla. Slowly add the liquid ingredients to dry ingredients; beat for 3 minutes. Pour batter into prepared pan. Gently spread topping over cake. Bake for 40 minutes or until done. Let cake cool completely, at least 4 hours, before cutting. The cake will stay moist and delicious for 3 days. Yield: 8 to 10 servings. Food writer Judith Olney developed this recipe for "The Farm Market Cookbook" (Doubleday). Recipe by: St. Louis Post-Dispatch 8/19/96 Posted to MC-Recipe Digest by Nancy Pallotta
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Serving Size: 1 Serving (173g) | ||
Recipe Makes: 8 | ||
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Calories: 519 | ||
Calories from Fat: 285 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.7g | 42 % | |
Saturated Fat 16.9g | 85 % | |
Monounsaturated Fat 9.2g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 352.8mg | 109 % | |
Sodium 660.6mg | 23 % | |
Potassium 234.2mg | 6 % | |
Total Carbohydrate 48g | 14 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 46.2g | ||
Protein 13.6g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 519
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