Indulge in the ultimate dessert experience with this Chocolate Pecan Ooey Gooey Butter Cake. This rich and luscious cake combines the deep flavors of chocolate with the nutty crunch of pecans, creating a treat that’s perfect for any occasion. Follow this simple recipe to make a dessert that will wow your friends and family.
Ingredients
For the Crust:
- 1 box chocolate cake mix
- 1/2 cup unsalted butter, melted
- 1 large egg
For the Filling:
- 1 (8 oz) package cream cheese, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, melted
- 4 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1 cup chopped pecans
Instructions
- Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the chocolate cake mix, melted butter, and egg until well mixed.
- Press the mixture evenly into the bottom of a greased 9×13-inch baking dish.
- Prepare the Filling:
- In another large bowl, beat the softened cream cheese until smooth.
- Add the eggs and vanilla extract, and beat until well combined.
- Pour in the melted butter and mix until fully incorporated.
- Gradually add the powdered sugar and cocoa powder, beating until smooth and creamy.
- Fold in the chopped pecans.
- Assemble the Cake:
- Pour the filling over the crust, spreading it evenly.
- Bake in the preheated oven for 40-45 minutes. The center should still be a bit gooey when finished baking.
- Cool and Serve:
- Allow the cake to cool completely in the baking dish.
- Cut into squares and serve. For an extra decadent touch, garnish with additional pecans or a dusting of powdered sugar.
Tips for Success
- Softening Cream Cheese: Ensure the cream cheese is fully softened to avoid lumps in the filling.
- Mixing the Crust: The crust mixture will be thick and sticky, so use a spatula or your hands to press it evenly into the pan.
- Don’t Overbake: The key to this cake is its gooey texture, so be careful not to overbake it. The center should jiggle slightly when you remove it from the oven.
Why You’ll Love This Dessert
- Rich Flavor: The combination of chocolate and pecans creates a rich, indulgent flavor that satisfies any sweet tooth.
- Perfect Texture: The gooey center contrasts beautifully with the firmer crust and crunchy pecans.
- Easy to Make: This recipe is straightforward and doesn’t require any special equipment, making it perfect for both novice and experienced bakers.
Conclusion
The Chocolate Pecan Ooey Gooey Butter Cake is a dessert lover’s dream. Its rich chocolate flavor, gooey texture, and crunchy pecan topping make it a standout treat for any gathering. Follow this recipe for a dessert that’s sure to become a favorite in your household. Enjoy!
Notes
- Softening Cream Cheese: To ensure smooth mixing, leave the cream cheese out at room temperature for about 30 minutes before using it.
- Mixing the Crust: The crust mixture may be sticky. Using a spatula or greased hands can help press it evenly into the baking dish.
- Don’t Overbake: The center of the cake should remain gooey. Bake until the edges are set and the center still jiggles slightly.
- Cooling Time: Allow the cake to cool completely before cutting to let it set properly. This will make slicing easier and cleaner.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze the cake for longer storage.
FAQs
Q1: Can I use a different type of nut instead of pecans?
- A: Yes, you can substitute pecans with walnuts, almonds, or your favorite nut. The flavor and texture will vary slightly, but it will still be delicious.
Q2: Can I make this dessert ahead of time?
- A: Absolutely! This cake can be made a day in advance. Store it in the refrigerator and bring it to room temperature before serving for the best texture.
Q3: What if I don’t have a 9×13-inch baking dish?
- A: You can use a different sized baking dish, but keep in mind that the thickness of each layer will change. Adjust the baking time accordingly if you use a significantly different sized dish.
Q4: Can I use homemade cake mix instead of a boxed mix?
- A: Yes, you can use a homemade chocolate cake mix. Ensure it’s equivalent to one boxed mix, and follow the recipe as directed.
Q5: How do I store leftovers?
- A: Store any leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze individual slices for up to 3 months.
Q6: Can I make this cake without nuts?
- A: Yes, you can omit the nuts if you prefer or if you have a nut allergy. The cake will still be delicious and gooey.
Q7: Can I use low-fat cream cheese?
- A: Yes, you can use low-fat cream cheese, but keep in mind that the texture may be slightly different. The cake will still taste great.
Q8: How can I make this dessert extra special?
- A: Serve the cake with a scoop of vanilla ice cream or a dollop of whipped cream. You can also drizzle it with caramel or chocolate sauce for added decadence.
Q9: Is it normal for the cake to jiggle in the center when I take it out of the oven?
- A: Yes, it’s normal. The cake should have a slightly gooey center, so don’t worry if it jiggles a bit. It will firm up as it cools.
