Chocolate Pecan Ooey Gooey Butter Cake

There's something irresistibly enchanting about ooey gooey butter cakes. Originating from the rich culinary traditions of the American South, these cakes have taken dessert lovers by storm with their unique textures and indulgent flavors. At the heart of this dessert craze lies the Chocolate Pecan Ooey Gooey Butter Cake—a delightful twist that combines the deep, rich flavors of chocolate with the nutty crunch of pecans. This cake boasts a luscious, creamy filling that contrasts beautifully with its chocolatey crust, creating a symphony of flavors and textures that is simply unforgettable.

Discover the luscious delight of Chocolate Pecan Ooey Gooey Butter Cake, a dessert that combines the rich flavors of chocolate with the nutty crunch of pecans. This decadent treat features a creamy, gooey filling sandwiched between a delicious chocolate crust. Perfect for any occasion, it’s easy to make and a sure crowd-pleaser when served warm with ice cream. Make it the star of your dessert table and impress family and friends with this unforgettable cake!

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Ingredients

For the crust:

1 box (15.25 oz) chocolate cake mix

1/2 cup unsalted butter, melted

1 large egg

For the filling:

1 (8 oz) package cream cheese, softened

1/2 cup unsalted butter, softened

3 large eggs

1 teaspoon vanilla extract

1 powdered sugar (16 oz) package

1 cup chopped pecans

1/2 cup semi-sweet chocolate chips

1/4 teaspoon salt

For the topping:

Pecan halves (optional, for garnish)

Whipped cream (for serving, optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with non-stick spray or butter.

Make the Crust: In a mixing bowl, combine the chocolate cake mix, melted butter, and egg. Mix until well combined and a thick batter forms. Press this mixture evenly into the bottom of the prepared baking dish to form a crust.

Prepare the Filling: In a large bowl, beat the softened cream cheese and butter together until creamy and smooth, about 2 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Incorporate Dry Ingredients: Gradually add the powdered sugar and salt to the mixture, mixing until just combined. Be careful not to overmix.

Add Nuts and Chocolate: Gently fold in the chopped pecans and semi-sweet chocolate chips into the filling mixture.

Combine Layers: Pour the cream cheese mixture over the chocolate cake crust in the baking dish. Use a spatula to spread it evenly.

Bake: Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the edges are set and the center looks slightly jiggly (it will firm up as it cools).

Cool: Allow the cake to cool in the pan at room temperature for about 30 minutes, then refrigerate for at least 2 hours to set completely.

Serve: Cut into squares and serve chilled or at room temperature. If desired, top with pecan halves and a dollop of whipped cream.

Prep Time, Total Time, Servings:

15 minutes | 3 hours (including cooling) | 12 servings