Description
This decadent Chocolate Pecan Ooey Gooey Butter Cake combines a rich chocolate cake crust with a creamy, gooey cream cheese topping, studded with crunchy pecans for a perfect balance of textures and flavors. Ideal for chocolate lovers looking for a luscious dessert that’s easy to make and sure to impress.
Ingredients
Scale
Crust
- 1 box chocolate cake mix
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1 cup chopped pecans
Topping
- 8 ounces cream cheese, softened
- 1 large egg
- 3 1/2 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Make the crust mixture: In a large bowl, combine the chocolate cake mix, melted butter, and one egg. Stir until the mixture is thick and well blended.
- Add pecans: Fold in the chopped pecans evenly into the crust mixture.
- Press crust into pan: Spread and press the crust mixture evenly into the bottom of the prepared baking dish to form a firm base layer.
- Prepare cream cheese topping: In a separate bowl, beat the softened cream cheese until smooth. Add the remaining egg, powdered sugar, cocoa powder, and vanilla extract, mixing until creamy and fully combined.
- Assemble the cake: Pour the cream cheese mixture evenly over the crust layer and smooth the top with a spatula.
- Bake: Bake in the preheated oven for 40 to 45 minutes, or until the top is set but still slightly gooey in the center.
- Cool and serve: Allow the cake to cool completely before slicing into squares. Serve slightly warm for the best ooey gooey texture.
Notes
- For an extra indulgent twist, sprinkle chocolate chips over the crust before adding the cream cheese topping.
- Serve slightly warm topped with vanilla ice cream or a drizzle of caramel sauce for added richness.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days to maintain freshness.
Nutrition
- Serving Size: 1 square
- Calories: 420
- Sugar: 43g
- Sodium: 280mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
