WARNING: This will be gone within 30 minutes.
You will think you are completely full. You will think your stomach can’t handle another bite… but it can. And it will.
So this recipe is a version of Paula Deen’s double chocolate ooey gooey butter cake…but better because you add…Nutella. Deliciousness exponentially increased. And I didn’t use the nuts, I guess you could, but I like how smooth it is without the nuts, and I’m not a huge nut person. But some people are, so feel free to add them in.
1 (16ounce box) powdered sugar
4 tablespoons cocoa powder
1 (8 ounce) packet of cream cheese
1 box chocolate cake mix
2 sticks of butter
1 tsp vanilla extract
Preheat oven to 350 degrees F.
Lightly grease a 13 by 9-inch baking pan. In a large bowl, combine the cake mix, 1 egg, and 8 tablespoons (1 stick) melted butter, and stir until well blended. Pat mixture into prepared pan and set aside. In a stand mixer, or with a hand mixer, beat the cream cheese and Nutella until smooth. the remaining 2 eggs, and the cocoa powder. Lower the speed of the mixer, and add the powdered sugar. Continue beating until ingredients are well mixed. Slowly add the remaining 8 tablespoons (1 stick) of melted butter, and the vanilla, continuing to beat the mixture until smooth. Spread filling over cake mixture in pan.
Bake for 40 to 50 minutes. Be careful not to overcook the cake; the center should still be a little gooey when finished baking. My advice is sooner than later because it still bakes a little when you take it out of the oven. The gooey center is the best part, I think, so you don’t want to miss out.