Chocolate Chip Gooey Butter Cake

Recipe By: MADE BY LIA

Makes 1 9x13 cake pan

Cake Base:

4 oz Unsalted butter, softened
1 Egg
3 Tbsp Milk
1/2 Tbsp Vanilla
1/2 cup Flour
1 box Chocolate cake mix

Gooey topping:

4 oz Unsalted butter, softened
4 oz Cream cheese, softened
8oz Powdered sugar
4 oz Cake flour
1/4 + 1/8 tsp Salt
2 tsp Vanilla
1 Eggs
1/4 cup Corn syrup
1/8 cup Milk
1/4-1/2 cup Mini chocolate chips

Equipment needed: 9x13 Cake pan, Mixer with paddle attachment

Directions:

Preheat oven to 350 degrees. Grease pan with butter or baking spray. Begin by making the cake base. Mix butter, egg, water, vanilla, flour and cake mix in a mixing bowl fitted with the paddle attachment until just combined. Press into the bottom of the 9x13 cake pan. In the same bowl, begin to mix butter, cream cheese & vanilla till smooth. Add powdered sugar & cake flour; once the mixture starts to come together, add in the eggs, corn syrup and milk. Mix on medium speed until smooth, light and fluffy, about 4 minutes. Stir in mini chocolate chips.

Spread the gooey topping evenly over the cake base and place into the oven. Bake at 350 degrees until the sides are golden grown and the middle is just set & lightly golden, approximately 35-45 minutes. Let cool.

Once the gooey butter cake has cooled, sprinkle the top with powdered sugar & dig in!

*Can be made ahead of time, refrigerate over night or freeze for up to 2 weeks, bring to room temperature before serving.