Strawberry Ooey Gooey Butter Cake

This recipe is out of Paula Deen's magazine and is to die for!

18.25 oz pkg strawberry cake mix
1/2 c butter, softened
4 large eggs
8 oz pkg cream cheese, softened
16 oz box confectioners sugar
3/4 c chopped fresh strawberries

Preheat oven to 350. Lightly grease a 13x9 inch baking pan. In a large bowl, combine cake mix, butter and 1 egg. Press mixture into bottom of prepared pan. In a separate large bowl, beat cream cheese and 3 eggs at medium speed with a electric mixer until smooth. Gradually beat in confectioners' sugar until combined. Stir in strawberries and spoon mixture over cake mixture. Bake for 35-40 min or until center is set. Cool completely; cut into squares to serve. Garnish with sweetened whipped cream and strawberries. I served with vanilla ice cream.

I made this for my Mom for Mother's Day and my Dad requested that I leave the pan at his house! It's one of the best cakes I've had in a while and that says a lot from me because I'm a chocolate-oholic and this doesn't have chocolate in it.

The other recipe I made this weekend for my scrapbooking ladies was:
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
1 cup chopped nuts
Preheat oven to 350 degrees F.
Lightly grease a 13 by 9-inch baking pan. In a large bowl, combine the cake mix, 1 egg, and 8 tablespoons (1 stick) melted butter, and stir until well blended. Pat mixture into prepared pan and set aside. In a stand mixer, or with a hand mixer, beat the cream cheese until smooth. Add the remaining 2 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. Stir in nuts with a rubber spatula. 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.

This cake was a huge hit too and only a few bites came home with me but if I had to choose between them I think I would go with the strawberry - shuuush - don't tell anyone!