Paula Deen's Chocolate Chip Ooey Gooey Butter Cake

Usually when you see the name "Paula Deen" beside a recipe, you would automatically assume that it isn't very diet friendly!! Of course this recipe is no exception and has a total of TWO sticks of butter plus a heaping side of powdered sugar and chocolate!!  I've been anxious to try this decadent dessert for awhile and used the excuse of my kid's last day of school to treat ourselves. I've made similar versions of this recipe in the past which include Paula Deen's basic Ooey Gooey Butter Cake and the Pumpkin Ooey Gooey Butter cake recipe. This recipe does not disappoint and provides the perfect combination of sweet chocolate with rich cream cheese. We tried our first bite a few hours after it baked while it was still warm and gooey. It was also yummy the next day cold right out of the refrigerator. This would be a great summer treat served along with a scoop of vanilla ice cream or anytime you need a unique dessert for a pot luck!!!

Paula Deen's Chocolate Chip

 Ooey Gooey Butter Cake

For the crust:

1 box yellow cake mix

1 large egg

1 stick salted butter, melted (8 tablespoons)

For the filling:

1 (8 oz.)package cream cheese, room temperature

2 large eggs

1 teaspoon pure vanilla extract

1 box powdered sugar (16 ounces)

1 stick salted butter, melted (8 tablespoons)

1 package semisweet chocolate chips (12 ounces) (original recipe only calls for 1 cup chips)

Preheat the oven to 350 degrees. Lightly butter or spray Pam inside a 9 x 13 inch baking dish. Pour cake mix into mixing bowl, add egg and melted butter. Mix until well combined with a electric hand mixer. Scrape batter into prepared baking dish. Using clean hands, press the dough evenly into the bottom of the pan; set aside. In the used mixing bowl, beat cream cheese until fluffy. Add 2 eggs and 1 teaspoon vanilla; beat until very well combined. With mixer at medium-low speed, gradually add powdered sugar until thoroughly combined. Gradually add 1 stick melted butter and then the bag of chocolate chips; mix well.  Pour filling mixture over the crust batter and spread evenly. Bake at 350 degrees for 40-45 minutes. Remove from oven and allow to cool for at least 2 hours before cutting. 

Variations:

Pumpkin Gooey: Use a spice mix instead of yellow cake. Follow the original recipe, adding a 15 ounce can of pumpkin pie filling and an extra egg to the cream cheese filling. Bake as usual. Top each serving with a dollop of whipped cream. 

Peanut Butter Gooey: Use a chocolate cake mix instead of yellow cake. Add 1 cup creamy peanut butter and an extra egg to cream cheese filling. Bake as usual. 

Tamale Casserole

I'm always excited to find another yummy casserole recipe to add to my collection. This tamale recipe did not disappoint!!! The end result creates a cheesy Mexican style dinner that can be easily adapted to your likes with the addition of salsa, guacamole, sour cream, diced onions and/or cilantro on top!!! I chose to bake this casserole in a 9x13 inch glass pan; but the recipe is written for options of baking it in a 9x9 inch pan or large cast iron skillet. I liked the 9x13 pan size because it makes a thinner cornbread crust and produces more servings which is great for leftovers the next day! 

Tamale Casserole

1 box of Jiffy Corn Muffin Mix (standard 8.5 oz box)

1/3 cup milk

1 egg

1 small can (4.5 oz) diced green chiles

1 can of corn or creamed corn 

1 pound ground beef

1 teaspoon cumin

1 teaspoon chili powder

1/4 teaspoon salt

1/4 teaspoon pepper

1 can (10 oz.) enchilada sauce (I used Mild)

2 cups shredded cheese (I used Mexican blend)

Optional toppings: Salsa, Guacamole, Sour Cream, Cilantro, Lime wedges, Diced Green Onions, Shredded Cheese

Preheat the oven to 400 degrees. Whisk together Jiffy Corn Muffin Mix, milk and egg. Stir in green chiles and corn. Pour into a greased 9x13 inch baking pan. Bake until set (a toothpick should come out clean) about 20-25 minutes.  While cornbread is baking, combine beef with spices and saute in a skillet over medium heat until fully cooked, about 10 minutes. If needed, drain grease and set aside. Once cornbread is done baking, reduce oven to 350 degrees. Poke holes in cornbread with a fork and pour the enchilada sauce over it. Top with the ground beef and then the shredded cheese; cover with aluminum foil. Bake in the oven for 20 minutes. Remove foil and bake until cheese begins to brown, about 5-10 minutes. Let cool for 10 minutes before serving with desired toppings.

Original recipe from 2 Teaspoons