Double chocolate gooey butter cake

Kim made Paula Deen's Double Chocolate Gooey Butter Cake for dessert on her night. BATTEN DOWN THE HATCHES, INTERNET. It was to die for. I'd never had it, but it is going on my Favorite Recipes page, and I hope Kim makes it every year. (Kim, please note that.)

DOUBLE CHOCOLATE GOOEY BUTTER CAKE

• Butter, for greasing pan, plus 16 tablespoons (2 sticks) butter, melted
• 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

Preheat oven to 350 degrees. Lightly grease a 13x9 baking pan. In a large bowl, combine the cake mix, 1 egg, and 8 tablespoons melted butter, and stir until well blended. Pat mixture into prepared pan and set aside. In a stand mixer, beat the cream cheese until smooth. Add the remaining two 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 8 tablespoons )1 stick) of melted butter, and the vanilla, continuing to beat the mixture until smooth. 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.