This Chocolate Pecan Ooey Gooey Butter Cake is a rich and decadent dessert that’s sure to satisfy any sweet tooth! With a fudgy chocolate base topped with a creamy, gooey filling, it’s perfect for gatherings or just a cozy night in.
Ingredients
- For the Cake Layer:
- 1 box chocolate cake mix
- 1/2 cup melted butter
- 1 egg
- 1 cup chopped pecans
- For the Cream Cheese Layer:
- 8 oz cream cheese, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 16 oz powdered sugar
- 1/4 cup cocoa powder
Directions
- Preheat the Oven:
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. - Prepare the Cake Layer:
In a medium bowl, mix together the chocolate cake mix, melted butter, and 1 egg. Stir in the chopped pecans. Press this mixture evenly into the bottom of the prepared baking dish. - Make the Cream Cheese Layer:
In a separate bowl, beat the softened cream cheese until smooth. Add the 2 eggs, vanilla extract, powdered sugar, and cocoa powder, and beat until well combined and creamy. - Assemble the Cake:
Pour the cream cheese mixture over the chocolate cake layer in the dish, spreading it evenly. - Bake:
Bake in the preheated oven for 35-40 minutes, or until the top is set but still gooey in the center. - Cool and Serve:
Allow the cake to cool completely in the baking dish before slicing and serving. Enjoy the rich, gooey goodness!
Servings and Timing
- Servings: 12 servings
- Prep Time: 15 minutes
- Cooking Time: 40 minutes
- Total Time: 55 minutes
Tips and Variations
- Add More Nuts: Feel free to sprinkle additional pecans on top before baking for extra crunch.
- Chocolate Chips: Mix in some semi-sweet or dark chocolate chips for added chocolatey goodness.
- Serving Suggestions: Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for a warm treat!
FAQs
- Can I use a different cake mix?
Yes, you can substitute with a vanilla or yellow cake mix for a different flavor profile. - How can I tell when the cake is done?
The edges should be set and the center will still be slightly gooey. - Can I freeze this cake?
Yes, you can freeze slices. Just wrap them tightly in plastic wrap and place them in a freezer-safe bag. - What if I don’t have cocoa powder?
You can omit the cocoa powder, but the cream cheese layer will be less chocolatey. - Can I make this gluten-free?
Yes, you can use a gluten-free chocolate cake mix for a gluten-free version.
This Chocolate Pecan Ooey Gooey Butter Cake is a delightful dessert that combines rich chocolate flavor with creamy textures, making it a must-try for any chocolate lover! Enjoy!
PrintChocolate Pecan Ooey Gooey Butter Cake
- Total Time: 55 minutes
Description
This rich and indulgent dessert combines a chocolate cake base with a creamy, gooey cream cheese topping, all enhanced by the crunch of pecans. Perfect for any chocolate lover!
Ingredients
- For the Cake Layer:
- 1 box chocolate cake mix
- 1/2 cup melted butter
- 1 egg
- 1 cup chopped pecans
- For the Cream Cheese Layer:
- 8 oz cream cheese, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 16 oz powdered sugar
- 1/4 cup cocoa powder
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a medium bowl, mix together the chocolate cake mix, melted butter, and 1 egg. Stir in the chopped pecans. Press this mixture into the bottom of the prepared baking dish.
- In a separate bowl, beat the cream cheese until smooth. Add the 2 eggs, vanilla extract, powdered sugar, and cocoa powder, and beat until well combined.
- Pour the cream cheese mixture over the cake layer in the dish, spreading it evenly.
- Bake for 35-40 minutes, or until the top is set but still gooey in the center.
- Let the cake cool completely before slicing and serving.
Notes
This cake is best served at room temperature and can be stored in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 40 minutes