CHOCOLATE GOOEY CAKE

CHOCOLATE GOOEY CAKE
226 g butter, melted
1 box chocolate cake mix
3 eggs (one egg for bottom cake layer THEN two eggs for filling layer)
230 g package cream cheese, softened
1/4 cup (31 g) cocoa powder
475 ml  icing sugar
1 tsp. vanilla extract

Heat oven to 180°C (160°C convection) and prepare and 9-inch by 3 inch round cake pan OR 9 x 13 dish. (I have heard a bundt works as well!)
Combine the cake mix, 1 egg (you will use the other two eggs elsewhere), and 113 g melted butter and stir until well blended.
Pat the mixture into prepared pan and set aside.
In a stand mixer on medium speed (or using a hand-held mixer), beat the cream cheese until smooth. Add the remaining 2 eggs and the cocoa powder.
Lower the speed of the mixer and add the powdered sugar. Slowly add the remaining 113 g of melted butter. Add vanilla and continue to beat the mixture until smooth.
Pour filling over cake mixture in pan. Bake for 40 to 50 minutes. (check at 30 minutes with 9 x 13) Be careful not to overcook the cake; the centre should still be a little gooey when finished baking. Let cake partially cool on a wire rack before cutting into pieces.
Photo: Marika Tegmann