Saturday Stirrings

There are many variations on these cakes, but I have to say that the following combination is EXTREMELY addictive for me. "Is that a good thing?" you ask. Well . . . We won't talk about that right now. :-)

Anyway, it's called Chocolate Chip Gooey. I also made Pumpkin Gooey for our little fall party yesterday, and it was good, too! My husband favors yellow cake mix with butterscotch chips. Click here if you'd like more ideas on the wonderful possibilities! And I've enjoyed the name immensely. "We're having gooey tonight!"

Chocolate Chip Gooey
Crust
1 (18.25-ounce) box chocolate cake mix
1 egg
1/2 cup (1 stick) butter, melted

Filling
1 (8-ounce) package cream cheese, softened
2 eggs
1 teaspoon pure vanilla extract
1 (16-ounce) box confectioners' sugar
1/2 cup (1 stick) butter, melted

Topping
1 or two cups chocolate chips

Instuctions
1. Preheat oven to 350. Lightly grease a 9x13 pan.
2. Combine cake mix, egg, and butter. Mix well using an electric mixer. Pat into the bottom of prepared pan and set aside.
3. In a separate bowl, beat cream cheese until smooth; add eggs and vanilla. Dump in confectioners sugar and beat well. Reduce speed and slowly pour in butter. Mix well.
4. Pour filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes. Don't worry if it doesn't look done. We want it to be a little gooey!
5. Remove from oven and allow to cool completely. Cut into squares.

For the Pumpkin Gooey: I used yellow cake, but other kinds could be used such as spice cake mix. Follow the original recipe, adding a 15-ounce can of pumpkin pie filling and an extra egg to the cream cheese filling. Bake as usual, remove from oven, and allow to cool. Cut into squares and top each square with a pecan half. Serve with a dollop of fresh whipped cream.

Drop by Carol's blog for a crock pot dish!