I am married to a devout chocolaholic. He loves chocolate. He will do anything for more chocolate.
It’s also spring time, and the honey-do list is very long this time of year too. There are a lot of things I can’t really help him with, nor can I just do them myself. So, a guy needs some kind of reward for his efforts, right?
I know he likes gooey butter cakes, even if they aren’t really good for him. What better solution to a special treat than a CHOCOLATE gooey butter cake, right? Besides, on my side of the equation, it calls for few ingredients, is quick and easy to make, and it’s best made the day before you intend to serve it.
I had one problem though. I had no recipe for it, and wasn’t sure about just using a chocolate cake mix and stirring in some cocoa powder and calling it good. I really wanted a recipe someone else had tried first.
Who better to hold up to the test than Paula Deen, right?
Okay, I know there has been this big fuss over her not telling the world she had diabetes, while she was simultaneously cooking food high in fat and sugar, which is really not-so-very-healthy for us. I really doubt that’s what she ate every day though. I know that when I was cooking professionally, the LAST thing I wanted to eat was one of the things I had prepared over and over again for someone else to eat. I didn’t want to see that stuff at all. I wanted something different than what I had been looking at all day.
Regardless of health problems, it’s up to the individual to choose healthy meals and snacks. There isn’t anything wrong with occasionally indulging in something not-so-healthy either. It’s the habit of doing so too often that gets us.
There is a strong link between diabetes and obesity, but it’s not JUST obesity that causes diabetes either. There is a long list of factors that can influence whether or not a particular person will develop diabetes.
So, while I have put up a lot of recipes for desserts and other things that may make a dietitian cringe…that’s not what we eat every single day either. We eat a variety of foods, and are currently planting a garden to ensure we spend the summer with plenty of fresh vegetables, from carrots to beets to Swiss chard to squash to onions and don’t forget the tomatoes, peppers, and eggplant either.
I might even share my green eggs and ham recipe soon–it’s been a family favorite ever since the days when my daughter was young and I was reading Dr. Seuss to her ten times a day. She’s long past Dr. Seuss herself, although my granddaughter is almost old enough to be enthralled with it, but she still likes green eggs and ham, with or without cheese.
But…right now, it’s about a chocolate gooey butter cake from Paula Deen via the Food Network. I didn’t change a lot, other than choosing to use Hershey’s Special Dark cocoa powder and omitting nuts, including chocolate chips instead. I also added the instant coffee and yogurt. In addition, I baked it in a large spring form pan rather than the 9×13″ pan, which makes it more cake or cheesecake-like rather than bars. It’s still very rich, so serve it in narrow slivers.
Chocolate Gooey Butter Cake
(original was a Paula Deen recipe)
- 1 c. butter, melted
- 1 (18.25-ounce) package chocolate cake mix
- 3 eggs
- 1 (8-ounce) package cream cheese, softened
- 4 tbsp. dark cocoa powder
- 1 tsp. instant coffee granules
- 1/4 c. plain yogurt
- 1 (16-ounce) box powdered sugar
- 1 tsp. vanilla extract
- 1 c. chocolate chips
Preheat oven to 350 degrees F.
Lightly grease a 13 by 9-inch baking pan or a large springform pan. (You can also use 2 pie pans or 8″ round cake pans, dividing the “crust” and the “filling in half, and using half in each pan. This gives you one to stash in the freezer, and one for now!)
In a large bowl, combine the cake mix, 1 egg, and 1 stick melted butter, and stir until well blended. Press mixture into prepared pan and set aside.
With a mixer, beat the cream cheese until smooth. Beat in plain yogurt until mixture is smooth and creamy. Add the remaining 2 eggs, instant coffee, and the cocoa powder, beating well. With mixer on low, add the powdered sugar. Continue beating until ingredients are well mixed. Slowly add the remaining 1 stick of melted butter, and the vanilla, continuing to beat the mixture until smooth. Stir in chocolate chips with a rubber spatula. Spread filling over cake mixture in pan.
Bake for 40 to 50 minutes. (It will take longer in a spring form pan because it is not as thin.) Be careful not to overcook the cake–the center should still be a little gooey when finished baking. Cool cake on rack before cutting.