Chocolate Pecan Ooey Gooey Butter Cake is a decadent and indulgent dessert that combines rich chocolate, crunchy pecans, and a gooey, buttery filling. Here’s a description of this delicious dessert:
**Description:**
The Chocolate Pecan Ooey Gooey Butter Cake starts with a base layer of moist and dense chocolate cake. This cake layer is rich and fudgy, with a deep chocolate flavor that satisfies any chocolate lover’s craving.
On top of the chocolate cake layer sits the ooey gooey filling, which is made from a creamy mixture of cream cheese, butter, and powdered sugar.
Scattered throughout the ooey gooey filling are generous amounts of chopped pecans, which add a delicious nuttiness and crunch to each bite. The pecans are toasted to perfection, enhancing their flavor and adding a delightful contrast of textures to the cake.
With its rich chocolate flavor, creamy filling, and crunchy pecans, the Chocolate Pecan Ooey Gooey Butter Cake is the perfect indulgence for any occasion. Whether served warm with a scoop of vanilla ice cream or enjoyed on its own, this dessert is guaranteed to be a crowd-pleaser and a favorite among chocolate lovers everywhere.
Ingredients:
Pecan Pie Filling:
Top Layer:
- 3 1/3 cups powdered sugar
Instructions:
Preheat the oven to 325 F and grease 9 x 13 baking dish with non-stick cooking spray.
To make the bottom layer, stir together brownie mix, ½ cup melted butter and 1 egg. The mixture should be thick. If it’s not come together add 1 tablespoon of water at the time, until everything is well blended, but to stay thick. Pat the mixture on the bottom of the pan to make an even layer.
To make the Pecan pie filling mix together 3 eggs, sugar and brown sugar, vanilla, melted butter and corn syrup until well blended. Fold in pecans and spread over the bottom layer.
To make the topping on low speed mix together cream cheese, melted butter, eggs and vanilla. Gradually add powdered sugar. Spoon the mixture over pecan filling.
Bake at 325 F for 55-75 minutes. It should be a little jiggly in the center when finished baking, but cheesecake part should be firm to the touch. If it starts browning too much tent the top with aluminum foil. Cool on a wire rack before serving.