Step-by-Step Instructions
1. Prepare the Chocolate Base
Preheat your oven to 350°F (175°C). Grease or line a 9×13-inch baking dish.
In a medium bowl, mix the chocolate cake mix, melted butter, and egg until a thick dough forms. The mixture will not look like traditional cake batter—it will be dense and sticky. This is exactly what you want because this layer forms a chewy, brownie-like base.
Press the dough evenly into the bottom of the prepared baking dish. Use your fingers or the back of a spatula to smooth it into an even layer. Set aside while preparing the next layer.
2. Prepare the Peanut Butter Ooey Gooey Filling
In a large bowl, beat the cream cheese until fluffy and smooth. Add the peanut butter and continue mixing until the two are fully combined. The mixture should be rich, smooth, and creamy with no lumps.
Add the eggs and vanilla extract, then beat until incorporated. Slowly add the powdered sugar, one cup at a time, mixing until the filling is thick, silky, and pourable.
This filling is intentionally sweet, rich, and dense. When baked, it transforms into the gooey top layer that gives the cake its name.
3. Assemble the Cake
Pour the peanut butter mixture over the chocolate base. Use a spatula to spread it evenly, ensuring that it reaches all corners of the pan.
The two layers will not blend; they will remain separate during baking, giving you a distinct chocolate bottom and gooey peanut butter top.
4. Bake to Perfection
Place the cake in the oven and bake for 40–45 minutes. Keep in mind that the center should remain gooey and soft; do not overbake. The edges will appear set and slightly puffed, while the middle may jiggle slightly when gently shaken.
Once done, remove the cake from the oven and allow it to cool for at least 20–30 minutes before cutting. This helps the gooey layer set just enough to slice cleanly.
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