Chocolate Gooey Butter Cake

This is my favorite recipe from Paula Deen. Everyone in my family loves this one! I can heartily rate it a 5 star!

Ingredients:
2 sticks unsalted melted butter, (keep the sticks melted separately)
2 Tablespoons butter for greasing the pan
1 (18.25 ounce)Betty Crocker Super Moist Milk Chocolate Cake Mix
1 8 ounce package cream cheese
3 eggs
3 tablespoons cocoa powder
1 (16 ounce) box powdered sugar
1 teaspoon vanilla extract
1 cup chopped pecans

Preheat oven to 350 degrees.
Lightly grease a 13 by 9-inch glass pan

In a large bowl, combine the cake mix, 1 egg, and 1 stick melted butter, and stir till well blended. Pat the mixture into the glass pan to cover bottom of pan.

With a hand mixer, beat the cream cheese until smooth and creamy. Add the remaining 2 eggs and 3 tablespoons of cocoa powder. Lower the mixer speed and add the sugar. Keep beating till ingredients are well mixed. Slowly add the remaining 1 stick of melted butter and vanilla, continuing to beat the mixture until smooth. Stir in nuts with a spatula. Pour filling over cake mixture that is already in glass pan. Bake for about 30 minutes being careful not to overcook. The center should be a little gooey when finished. Let cake cool on rack before cutting. This cake freezes well. I like to cut into pieces when partially dethawed for neater edges. Enjoy!