Double Chocolate Gooey Butter Cake

From Paula Deen (Food Network Magazine).
I come from the land of Gooey Butter Cake (St. Louis) so I had to try the chocolate version.
Good for chocoholics. More like a molten chocolate brownie cake than a traditional gooey butter cake. Martina loved it because she does not like cake, but does like gooey brownies. Difficult to cut. Supposed to be served w/ whipped cream, but we couldn't NOT eat ice cream with it.

* 8 tablespoons (1 stick) butter, melted, plus 8 more tablespoons (1 stick) butter, melted, plus additional butter, for greasing pan
* 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

Directions

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 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 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.