paula deen's double chocolate gooey butter cake

 
Take a look at the ingredients in this cake and guess how delicious and rich it is. You're absolutely right.
My husband and I lived in St. Louis for 4 years with our one then two kiddos. I was always curious about gooey butter cakes because they were always at the check-out at Schnucks or Shop n Save. I wasn't curious enough to try one because they weren't chocolate. This one is double chocolate so how could I not try it?
paula deen's double chocolate gooey butter cake (Food Network Magazine, Jan/Feb 2011)
1 (18.5 ounce) package chocolate cake mix
3 large eggs
1 cup unsalted butter, melted, plus butter for the pan
1 (8 ounce) package cream cheese, at room temperature
3 to 4 tablespoons unsweetened cocoa powder, to taste
1 (16 ounce) box confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped unsalted nuts
whipped cream, for topping (optional)

Preheat the oven to 350. Lightly butter a 9x13 inch baking pan.
In a large bowl, combine the cake mix, 1 egg and 1/2 cup of the melted butter. Stir until well blended. Pat the mixture in to the pan and set it aside.
In the bowl of a stand mixer fitter with the paddle attachment, or using a hand mixer, beat the cream cheese until smooth. Add the remaining two eggs and the cocoa powder and beat until well mixed. Reduce the speed to low and add the confectioners' sugar. Beat until well mixed. Slowly add the remaining 1/2 cup melted butter and the vanilla. Beat until smooth. Using a rubber spatula, stir in the nuts. Spread the filling over the batter in the pan.
Bake the cake for 40 to 50 minutes. Be careful not to overcook it; The center should still be a little gooey. Let partially cool on a wire rack before slicing. Serve with whipped cream, if desired.