Double Chocolate Ooey Gooey Butter Cake Ice Cream (

Name: Double Chocolate Ooey Gooey Butter Cake Ice Cream (Paula Deen)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 quart chocolate ice cream (We have used Triple Chocolate Ice Cream); Additional Add-ins; cookie crumbs, your choice; nuts, preferably pecans; hot fudge; candy; Double Chocolate Ooey Gooey Butter Cake; 1 (18 1/4 ounce) package chocolate cake mix; 3 eggs, divided; 1 cup butter, divided; 1 (8 ounce) package cream cheese, softened; 3 -4 tablespoons cocoa powder; 1 (16 ounce) box powdered sugar; 1 teaspoon vanilla; 1 cup nuts, chopped

Servings: persons

1 quart chocolate ice cream (We have used Triple Chocolate Ice Cream)
Additional Add-ins
cookie crumbs, your choice
nuts, preferably pecans
hot fudge
candy
Double Chocolate Ooey Gooey Butter Cake
1 (18 1/4 ounce) package chocolate cake mix
3 eggs, divided
1 cup butter, divided
1 (8 ounce) package cream cheese, softened
3 -4 tablespoons cocoa powder
1 (16 ounce) box powdered sugar
1 teaspoon vanilla
1 cup nuts, chopped

1
Preheat oven to 350 degrees. Lightly butter a 13x9 pan.
2
In large bol, combine cake mix, 1 egg, and 8 T. (1/2 cup) melted butter, and stir until well blended. Pat mixture into prepared pan and set aside.
3
In stand mixer or with hand mixer, beat cream cheese until smooth. Add the remaining 2 eggs and 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 T. (1/2 cup) of melted butter and vanilla. Continue to beat the mixture until smooth. Stir in nuts with a rubber spatula. Spread filling over cake mixture in pan.
4
Bake for 40-50 minutes. Be careful not to over cook the cake; the center should still be a little gooey when finished baking.
5
Let cake cool completely before cutting into pieces.
6
Place scoops of ice cream interchangeably with brownie bites, cookie crumbs, nuts, and fudge. Mix together. (I didn't mix but just scooped out!) :D.
7
Enjoy!

1144

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 quart chocolate ice cream (We have used Triple Chocolate Ice Cream), Additional Add-ins, cookie crumbs, your choice, nuts, preferably pecans, and more.

Yes, Double Chocolate Ooey Gooey Butter Cake Ice Cream (Paula Deen) falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!

Double Chocolate Ooey Gooey Butter Cake Ice Cream (Paula Deen)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions