These are basically like a brownie on the bottom, and a chocolate cheesecake on top kind of... but not really. Either way, they are freaking good! You can spice these butter cakes up and do different variations (pumpkin, peanut butter, pineapple, etc.) by clicking here.
What you need:
8 tablespoons (1 stick) butter, melted, plus 8 more tablespoons (1 stick) butter, melted, plus additional butter, for greasing pan (Hey, its not called a butter cake for nothing...)
1 (18.25-ounce) package chocolate cake mix (I used German)
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 (I skipped this bc Tommy doesn't like nuts)
What you need to do:
Preheat oven to 350. 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. (I never thought mine was done so I cooked the full 50 minutes. But next time I'd probably only cook 45 or less because I think mine was burnt on the outside, and is just supposed to be really gooey in the middle, but the gooeyness will set as it cools.) Let cake partially cool on a wire rack before cutting into pieces.
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