During the Fall, I tend to gravitate to mouthwatering, decadent treats. My motto has always been, “The sweeter, the better!” A friend of mine suggested that I try the recipe for this extravagant Black and White Gooey Butter Cake. Curious to try my first cake from scratch, I was up to the challenge!
This cake is made up of two layers, a dark chocolate base, with a creamy topping. I found the original recipe for this Southern influenced treat on the following website: EvilShenanigans
I experimented with the recipe a little, as seen below.
Cake Base:
1 1/2 cups of cake flour
2/3 cup Hershey’s Cocoa – Special Dark Blend *
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1 1/2 cups of sugar
1 stick of butter (melted)
2 eggs
2 teaspoons of vanilla
*The original recipe called for Dutch-processed cocoa powder. The Hershey’s Cocoa has Natural and Dutch cocoa blended in.
Cake Topping:
1 stick of butter (room temperature)
1 block of cream cheese (room temperature)
2 eggs
1 teaspoon of vanilla
4 cups of powdered sugar
1/2 cup of Toll House Premier White Morsels (melted)
Pre-heat your oven to 350° and begin preparing the cake base.
In a large mixing bowl, combine your cake flour, cocoa powder, baking powder, baking soda, salt and sugar. Blend all the ingredients thoroughly (I used an electric beater).
Now, add your melted butter, eggs, and vanilla to the bowl, and mix until a dark, stiff dough forms. Place the dough into a long baking pan and spread evenly. I used my hands to adequately spread the dough.
For the cake topping, cream the butter and cream cheese in your large bowl until thoroughly mixed. One at a time, add each egg until well blended. Your topping will have a yellowish hue. Now, add the vanilla, powdered sugar, and melted morsels. Thoroughly mix the ingredients.
Next, pour your creamy topping over the cake base and spread evenly.
Bake the butter cake for 40-45 minutes, or until the topping is golden, with the center being slightly loose. Cool the cake at room temperature for about an hour, then chill in the refrigerator for two or more hours. It’s ready to serve!
What I love about this cake is its contrast between light and dark, and various textures. The base of the cake is reminiscent of Oreo cookie crust used in cheesecake, while the topping is buttery, sweet, and most of all, gooey!
This is a perfect dessert for any event, but be warned, it’s addictive!
