im looking for a gooey chocolate cake receipe?

I have a recipe for this hot fudge walnut cake, it's awesome all gooey and delicious, but you don't actually add hot fudge, the way you make the cake, which is pretty simple, makes it fudgy while it bakes!!

Hot Fudge Walnut Pudding Cake

1 1/4 c white sugar, divided

1 c all-purpose flour

7 tbsp cocoa, divided

2 tsp baking powder

1/4 tsp salt

1/2 c milk

1/3 c butter, melted

1 1/2 tsp vanilla

1 c semi-sweet choc chips

1/2 c packed light brown sugar

1 1/4 c hot water

sweetened whipped cream

walnuts

In bowl, stir 3/4 c white sugar, flour, 3 tbsp cocoa, baking powder and salt. Stir in milk, butter and vanilla, beat until smooth. Stir in chocolate chips.

Pour batter into 8 or 9 inch square pan. Stir remaining 1/2 c white sugar, brown sugar and remaining 4 tbsp cocoa. Sprinkle mixture evenly over batter.

Pour hot water over top; do not stir.

Bake at 350 for 35-40 mins. Let stand 15 mins.

Spoon into dessert dishes, spooning sauce from bottom of pan over top of cake.

Garnish w/whipped cream and walnuts

Makes about 8 servings

These are really fantastic individual cakes tht you cook in small 4 or 6 ounce ramekins. My kids love them!

6 (1-ounce) squares bittersweet chocolate

2 (1-ounce) squares semisweet chocolate

10 tablespoons (1 1/4 stick) butter

1/2 cup all-purpose flour

1 1/2 cups confectioners' sugar

3 large eggs

3 egg yolks

1 teaspoon vanilla extract

2 tablespoons orange liqueur

Preheat oven to 425 degrees F.

Grease 6 (6-ounce) custard cups. Melt the chocolates and butter in the microwave, or in a double boiler. Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla and orange liqueur. Divide the batter evenly among the custard cups. Place in the oven and bake for 14 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates.

Gooey, Decadent Chocolate Cake

2 1/2 cups cake flour

1 1/2 teaspoons baking soda

1 teaspoon salt

1 1/2 sticks unsalted butter, at room temperature

2 cups sugar

3 1/2 ounces semisweet or bittersweet dark chocolate, melted and cooled

1 teaspoon vanilla extract

2 eggs

1 1/2 cups cold water

Chambourd raspberry liqueur, for drizzling

Chocolate Chip Butter Cream, recipe follows

Dark chocolate shavings, for decoration

Position an oven rack in the center of the oven and pre-heat the oven to 350 degrees F.

In a large bowl, sift together the flour, baking soda, and salt; set aside. In the bowl of an electric mixer, cream the butter and the sugar until light and fluffy. Add the cooled chocolate and vanilla and beat for 3 minutes to incorporate. Beat in the eggs one at a time. Scrape down the sides of the bowl and beat for another 3 minutes. Gradually mix in the dry ingredients in 3 batches, alternating with the cold water. Beat for 1 minute after each addition to incorporate the ingredients. Mix until the batter is smooth.

Coat 2 (9-inch) round cake pans with non-stick cooking spray. Cut 2 circles of parchment paper to fit the pan bottoms and place them inside the pans; then spray the paper for added non-stick insurance. Pour batter into the prepared pans and smooth the surface with a spatula; the pans should be 2/3 full. Bake for 30 to 35 minutes, see Cook's note*.

Leave to cool for 40 minutes. Turn the cakes out of the pans and remove the paper. Drizzle them with a few tablespoons of Chambourd. With a metal spatula, spread 1/2 cup butter cream on top 1 of the layers. Start in the center and work your way out. Carefully place the second layer on top. Smooth the sides with butter cream, then spread the rest over the top so that the cake is completely covered. Refrigerate for 5 minutes before decorating or cutting.

With a large knife scrape some shavings from a block of dark chocolate. Scatter shavings over cake.

*Cook's note. The cake is cooked when a toothpick inserted in the centre comes out clean and the cake springs back when touched

Chocolate Chip Butter Cream:

3 cups powdered sugar

7 tablespoons hot water

4 ounces dark chocolate, melted and cooled

2 teaspoons vanilla extract

1/2 stick unsalted butter, at room temperature

1/4 cup semisweet dark chocolate, finely chopped

In the bowl of an electric mixer, dissolve the sugar and water at low speed. Beat in the dark chocolate and vanilla. Add butter gradually in small bits. Mix until everything is completely incorporated. Using a spatula, fold in the chopped chocolate and give a final quick spin.

HOOEY GOOEY CAKE a million field lemon cake blend a million egg a million stick of butter, melted a million c. chopped nuts blend, then press right into a gently greased 9 x 13 inch baking pan. blend a million field of powdered sugar with 2 eggs and eight ouncesof softened cream cheese. Pour over the cake blend and bake for half-hour at 350 ranges upload chocolate syrop on perfect

Duncan Hines devils food chocolate cake from a box with duncan hines chocolate frosting.

my aunt used to work at Portillos Restaurant, which is a famous hot dog place, not sure if you are familiar, but they use this box recipe with icing and sell it as mama portillos famous choc cake................it is really good, add a few crushed coffee beans to bring out the flavor of the choc

Chocolate Cake with Cheese Filling:

Ricotta Filling

1/2 cup sugar

2 tablespoons vegetable oil

1 egg

1/4 cup plain nonfat yogurt

1 teaspoon vanilla extract

3/4 cup all-purpose flour

1/4 cup unsweetened cocoa

1 teaspoon baking powder

1/4 teaspoon salt

3 egg whites

1/8 teaspoon cream of tartar

1/4 cup sugar

Vegetable cooking spray

1/4 cup Kahlúa or other coffee-flavored liqueur

1 1/2 cups sliced fresh strawberries

1 teaspoon powdered sugar

Mint sprigs (optional)

Prepare Ricotta Filling. Place in a bowl; cover and chill.

Combine 1/2 cup sugar, oil, and egg in a large bowl; beat at medium speed of a mixer until thick and pale (about 5 minutes). Add yogurt and vanilla; beat well. Combine flour, cocoa, baking powder, and salt; stir well. Add to egg mixture; beat well. Set batter aside.

Beat 3 egg whites (at room temperature) and cream of tartar at high speed of mixer until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture.

Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean; let cool in pan 10 minutes. Remove from pan; let cool completely on a wire rack.

Using a serrated knife, split cake into thirds horizontally. Brush each of 4 cut sides of cake with 1 tablespoon Kahlúa. Place bottom layer, cut side up, on a serving platter; spread with 1 cup Ricotta Filling. Arrange 3/4 cup strawberries over Ricotta Filling, and top with middle cake layer. Spread cake with remaining Ricotta Filling, and arrange remaining strawberries over Ricotta Filling; top with the remaining cake layer. Cover and chill for 24 hours. To serve, sift powdered sugar over top of cake. Garnish with mint sprigs, if desired.

Yield: 12 servings (serving size: 1 slice)