Friday, May 1, 2015

Chocolate Raspberry Gooey Butter Cake

Yea, not a recipe for diabetics like myself but I still enjoy baking. Of course I will have to taste it as soon as it cools off but  judging by my daughter and grandsons reaction when they licked the beaters it will be a new family fav. Here's what you need:
A box of chocolate cake mix
2 sticks of softened butter (1 for each layer and do NOT substitute with margarine)
3 eggs
1 (8 oz) pkg cream cheese (softened)
1 teaspoon  vanilla
1 (16oz) pkg powdered sugar
12 oz fresh red raspberry or thawed frozen if out of season
Preheat oven to 350 degrees
In a mixing bowl combine cake mix, 1 egg and 1 stick of softened butter.
Mix until crumbly and then pat into bottom of 13"x9" cake pan.
Now for the part kids love to help with, separating all the Oreos !

Yes, my cuisinart is ancient but it was a gift from my dad ages ago. Now just crush up the cookie part after separating. Keep the insides. If you don't have a cuisinart just put them in a ziplock and crush them with the bottom of a saucepan. 
Now spread the crumbs over the cake in bottom of pan.

Oh my goodness, it's baking right now and it smells amazing!!
Ok, now take the mixing bowl with the cookie creams and add the cream cheese, remaining stick of butter, 2 eggs and vanilla. Beat until creamy. 
Now fold in the raspberries 
Pour this mixture over the chocolate cake with cookie crumbs 
And then sprinkle with the remaining cookie crumbs

Now bake at 350 for 50 minutes to 1 hour. Check after 40 minutes. You don't want to over cook. Insert a toothpick and it is done when the tooth pick comes out clean. Let cool completely and Voila!! 
Super rich!! Super sweet!! Super Delish!! 

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