Chocolate Strawberry Gooey Butter Cake

So, it finally snowed. It was the best kind of snow, soft powdery, perfect for snowballs and sledding. I went sledding once, and then it melted.

Typical.

We haven't had one snow day at all, even though the other school districts have. (I think this is because our superintendent is from Alaska, and so it has to be like, below sixty, for her to call a snow day.)

So I decided to drown my snowy sorrows in nutella. I had some awesome plans for a nutella strawberry gooey butter cake. Sounds good right? Well it didn't work. At all. Nutella is just not meant to be in a gooey butter cake. At least one that I make.

I tried it twice, and well, let's just say I'm not the most patient person, so I modified it to be a chocolate strawberry gooey butter cake.

Well, this one worked.

Gooey butter cake is a traditional New Orleans treat. And it's amazing. It has a vanilla gooey butter "crust" (softest crust eeeeeever). And on top is a gooey flakey cream cheese topping.

Yeah it's as good as it sounds.

Gooey butter cakes are really, REALLY gooey. The key is to let them cool all the way, then they get really fudgey and not just gloppy all over the place, and it is AMAZING.

This one has a chocolate base, a layer of strawberry pie filling, and a flakey cream cheese topping. Extremely gooey, extremely delicious.

You have got to try this!

Gooey Butter Cake 
This gooey butter cake is amazing, with a chocolate "crust", strawberry filling and a flakey cream cheese topping
4 stars *****
Ingredients:

• 1/2 c. butter (1 stick)
• 1 box chocolate cake mix
• 3 eggs
• 1 (8 oz.) pkg. cream cheese, softened
• 1 can strawberry pie filling
• 3 1/2 cups powdered sugar
• 1 tsp. vanilla

Directions: 

1. Preheat oven to 350
2.  Mix together cake mix with butter and 1 egg. 
3. Pat into an ungreased 9 x 13 inch cake pan. 
4. Cream together cream cheese, 2 eggs, powdered sugar and vanilla. Pour over cake mixture, spreading to the edges. 
5. Bake at 350 degrees for 45 minutes until the cream cheese is turning golden brown at the edges. Let cool completely before eating.

Notes:
*this will be very gooey when you check with a toothpick, but don't overbake! it is done when the edges are turning golden brown. take it out and let it cool COMPLETELY to let it set up. It's a little softer than most gooey butter cake, so just be expecting that and have a plate ready.
*if your cream cheese isn't softened then it won't mix well enough and you'll have little chunky cream cheese chunks, so make sure it's softened or use your microwave

So now I have some leftover nutella in my closet.

I could either make another recipe with it (any suggestions?) or go grab a spoon.

What do you think?

 This is what happens after a photo shoot with four hungry brothers and sisters in the room. :)