Description
A decadent Chocolate Pecan Ooey Gooey Butter Cake combining a rich chocolate cake crust with a creamy, buttery pecan and chocolate chip filling. Perfectly gooey in the center, this dessert balances textures and flavors for an irresistible treat.
Ingredients
Scale
Crust
- 1 box chocolate cake mix
- ½ cup melted butter
- 1 large egg
Filling
- 3 large eggs (divided)
- 1 (8 oz) package cream cheese, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1 cup chopped pecans
- ½ cup chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13 baking dish to prevent sticking.
- Make Crust: In a large bowl, combine the chocolate cake mix, melted butter, and 1 egg. Stir until well combined, then press the mixture evenly into the bottom of the prepared baking dish to form the crust layer.
- Prepare Filling Mixture: In a separate bowl, beat the softened cream cheese with the remaining 2 eggs, powdered sugar, and vanilla extract until smooth and creamy.
- Add Pecans and Chocolate Chips: Fold the chopped pecans and chocolate chips into the cream cheese mixture evenly.
- Assemble Cake: Pour the cream cheese mixture over the prepared crust and spread it out evenly to cover the base completely.
- Bake: Bake 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 you gently tap the dish.
- Cool and Serve: Allow the cake to cool for 10-15 minutes before cutting into squares to serve.
Notes
- Make sure the cream cheese is softened to ensure a creamy filling.
- The cake should be slightly gooey in the center for the perfect ooey gooey texture.
- You can substitute pecans with walnuts if preferred.
- For easier cutting, chill the cake slightly after cooling.
- Store leftovers covered in the refrigerator for up to 3 days.
