Oh my, are you ready to dive into the most indulgent, melt-in-your-mouth dessert that combines the rich flavors of chocolate and pecans with the irresistible texture of a gooey butter cake? This recipe is a game-changer for any dessert lover looking to impress.
Why This Recipe Works
- The combination of chocolate and pecans offers a perfect balance of richness and crunch.
- Using cream cheese in the batter ensures a moist, gooey center that’s utterly irresistible.
- The simple preparation means you can whip up this decadent dessert with minimal fuss.
Ingredients
- 1 box yellow cake mix
- 1 large egg
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 2 large eggs
- 1 tsp vanilla extract
- 4 cups powdered sugar
- 1 cup semi-sweet chocolate chips
- 1 cup chopped pecans
Equipment Needed
- 9×13 inch baking pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
Instructions
Preheat and Prepare
Preheat your oven to 350°F and lightly grease your baking pan. This ensures your cake doesn’t stick and comes out perfectly every time.
Mix the Base Layer
In a large bowl, combine the cake mix, 1 egg, and melted butter until a dough forms. Press this mixture evenly into the bottom of your prepared pan. This layer acts as the foundation for your gooey masterpiece.
Create the Gooey Layer
Using an electric mixer, beat the cream cheese until smooth. Add 2 eggs and vanilla extract, mixing well. Gradually add powdered sugar, beating until the mixture is smooth and creamy. Pour this over the base layer in the pan.
Add the Toppings
Sprinkle chocolate chips and chopped pecans evenly over the cream cheese layer. These toppings add a delightful crunch and richness to every bite.
Bake to Perfection
Bake for 40-45 minutes, or until the edges are lightly browned but the center is still slightly jiggly. This ensures the perfect gooey texture.
Tips and Tricks
For an extra gooey center, slightly underbake the cake by checking it at the 35-minute mark. If you prefer a firmer texture, bake for the full 45 minutes. Always let the cake cool for at least 20 minutes before serving to allow the layers to set properly. For a nut-free version, simply omit the pecans or substitute with your favorite nut-free topping.
Recipe Variations
- Swap semi-sweet chocolate chips for white chocolate or butterscotch chips for a different flavor profile.
- Add a layer of caramel sauce between the base and gooey layers for an extra decadent twist.
- Use a chocolate cake mix instead of yellow for a double chocolate version.
Frequently Asked Questions
Can I make this cake ahead of time?
Absolutely! This cake can be made a day in advance. Just store it in the refrigerator and bring it to room temperature before serving for the best texture.
Can I freeze the chocolate pecan ooey gooey butter cake?
Yes, this cake freezes beautifully. Wrap it tightly in plastic wrap and then foil, and it can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving.
What can I use instead of pecans?
If you’re not a fan of pecans, walnuts or almonds make great substitutes. For a nut-free version, try using toasted coconut or just leave them out altogether.
Summary
This Chocolate Pecan Ooey Gooey Butter Cake is the ultimate dessert for anyone who loves a rich, decadent treat. With its perfect balance of flavors and textures, it’s sure to be a hit at any gathering.