Zutaten für Double Chocolate Ooey Gooey Butter Cake Ice Cream Paula Deen
- scoops of chocolate ice cream
- cookie crumbs
- 1/2 cup chopped nuts, plus more for sundae (optional)
- fudge
- Candy
- 1 box (15.25 oz) chocolate cake mix
- 3 large eggs
- 1 cup melted unsalted butter
- 8 ounces cream cheese
- 1/4 cup unsweetened cocoa powder
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- brownie bites
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Zubereitung von Double Chocolate Ooey Gooey Butter Cake Ice Cream Paula Deen
- Preheat oven to 350°F (175°C).
- Lightly grease a 13x9 inch baking pan.
- In a large bowl, combine 1 box (15.25 oz) chocolate cake mix, 1 large egg, and 8 teaspoons (1/2 cup) melted unsalted butter. Stir until well blended.
- Press the mixture evenly into the prepared pan and set aside.
- In a stand mixer or with a hand mixer, beat 8 ounces cream cheese until smooth.
- Add 2 large eggs and 1/4 cup unsweetened cocoa powder. Mix until combined.
- Reduce mixer speed to low and gradually add 2 cups powdered sugar.
- Continue beating until well combined.
- Slowly add the remaining 8 teaspoons (1/2 cup) melted unsalted butter and 1 teaspoon vanilla extract.
- Beat until smooth.
- Stir in 1/2 cup chopped nuts (optional) with a rubber spatula.
- Spread the cream cheese mixture evenly over the cake layer in the pan.
- Bake for 40-50 minutes, or until the edges are set and the center is still slightly gooey.
- Let the cake cool completely before cutting into squares.
- For the ice cream sundae: Layer scoops of your favorite chocolate ice cream with brownie bites, cookie crumbs, chopped nuts, and fudge in a bowl or individual serving glasses.
- Mix gently to combine the layers before serving.
- Enjoy!
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
197g
Fat
71g
Carbs
21g
