Paula Dean's Chocolate Chip Ooey Gooey Butter Cake

I honestly can't stop thinking about this gooey butter cake that my mom made recently. I've made it twice now so I had to share the recipe. Make this outrageous dessert at your own risk and I highly suggest it's a big crowd that you share it with!

Warm cake just pulled from the oven.

Warm cake just pulled from the oven.

Chocolate Chip Ooey Gooey Butter Cake

serves 12-16


Cake Base Layer

  • 1 (18.25-ounce) box yellow cake mix
  • 1 egg
  • 1/2 cup (1 stick) butter, melted

Filling Layer

  • 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


  • 1 cup chocolate chips
  • 1 cup chopped pecans (optional)


Preheat oven to 350 degrees F. Lightly grease a 13 x 9 x 2-inch baking pan. In the bowl of an electric mixer, combine cake mix, egg, and butter. Pat into the bottom of prepared pan and set aside. Using the electric mixer, beat cream cheese until smooth; add eggs and vanilla. Add confectioners sugar and beat well. Reduce speed of mixer and slowly pour in butter. Combine thoroughly.

Pour filling layer onto cake base layer and spread evenly. Sprinkle 1 cup chocolate chips and 1 cup chopped nuts (if desired) on top of filling. Bake for 40 to 50 minutes. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to remain gooey.

Remove from oven and let cool for 20 minutes before eating. You can also serve room temperature. A dollop of whipped cream or a scoop of vanilla ice cream is delicious with this cake!