Description
Indulgent and rich Chocolate Pecan Ooey Gooey Butter Cake combines a fudgy chocolate cake crust with a creamy, sweet cream cheese layer studded with crunchy pecans and melty chocolate chips. Perfectly baked to achieve a slightly gooey center, this decadent dessert is a crowd-pleaser for any occasion.
Ingredients
Scale
Crust
- 1 box chocolate cake mix
- ½ cup melted butter
- 1 large egg
Cream Cheese Layer
- 1 (8 oz) package cream cheese, softened
- 2 large eggs
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1 cup chopped pecans
- ½ cup chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
- Prepare the Crust: In a large bowl, combine the chocolate cake mix, melted butter, and 1 egg. Stir thoroughly until well combined, then press the mixture evenly into the bottom of the prepared baking dish to form the crust.
- Prepare the Cream Cheese Layer: In a separate bowl, beat the softened cream cheese together with the remaining 2 eggs, powdered sugar, and vanilla extract until the mixture is smooth and creamy.
- Add Pecans and Chocolate Chips: Gently fold the chopped pecans and chocolate chips into the cream cheese mixture, distributing them evenly throughout.
- Assemble the Cake: Pour the cream cheese mixture evenly over the prepared chocolate cake crust, spreading carefully to cover the entire surface.
- Bake: Bake the cake in the preheated oven for 40-45 minutes, or until the top is set but still slightly gooey in the center. The center should jiggle slightly when gently tapped.
- Cool and Serve: Allow the cake to cool for 10-15 minutes before cutting into squares to serve. This resting time helps the layers to set properly while maintaining a luscious ooey gooey texture.
Notes
- Use room temperature cream cheese for easier mixing and a smoother layer.
- To prevent the crust from sticking, be sure to grease the baking dish well or line it with parchment paper.
- Allowing the cake to cool slightly before cutting ensures cleaner slices and a better texture.
- For extra flavor, consider toasting the pecans lightly before folding them into the cream cheese layer.
- This cake is best enjoyed within 2-3 days and can be stored covered at room temperature or refrigerated.
