Double Chocolate gooey Butter Cake

This is Paula Deen's recipe for gooey chocolate butter cake. I made the pumpkin cake it was so amazingly good I just had to try the chocolate version. Why? Because there is nothing better than chocolate is there? MMMM goey rich chocolate.... I need a minute here. Wow! Did you know you can order these two cakes on the food network for $30? Or just make them for yourself for a whole lot cheaper.

Ingredients

• 8 tablespoons (1 stick) butter, melted, plus 8 more tablespoons (1 stick) butter, melted, plus additional butter, for greasing pan
• 1 (18.25-ounce) package chocolate cake mix
• 1 egg, plus 2 eggs
• 1 (8-ounce) package cream cheese, softened
• 3 to 4 tablespoons cocoa powder
• 1 (16-ounce) box powdered sugar
• 1 teaspoon vanilla extract
• 1 cup chopped nuts

Directions

Preheat oven to 350 degrees F.

Lightly grease a 13 by 9-inch baking pan.

In a large bowl, combine the cake mix, 1 egg, and 1 stick melted butter, and stir until well blended. Pat mixture into prepared pan and set aside.

In a stand mixer, or with a hand 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. Continue beating until ingredients are well mixed. Slowly add the remaining 1 stick of melted butter, and the vanilla, continuing to beat the mixture until smooth. Stir in nuts with a rubber spatula. Spread filling over cake mixture in pan. Bake for 40 to 50 minutes. Be careful not to overcook the cake; the center should still be a little gooey when finished baking. Let cake partially cool on a wire rack before cutting into pieces.