Chocolate Pecan Ooey Gooey Cake (Print Version)
# Ingredients:
→ For the Cake Base
01 -
1 box (432g) chocolate cake mix
02 -
1 large egg
03 -
115g unsalted butter, melted
→ For the Filling
04 -
225g cream cheese, softened
05 -
2 large eggs
06 -
1 tsp vanilla extract
07 -
115g unsalted butter, melted
08 -
500g powdered sugar
09 -
50g unsweetened cocoa powder
10 -
120g chopped pecans
# Instructions:
01 -
Preheat your oven to 175°C. Grease a 9×13-inch (23×33 cm) baking dish or line it with parchment paper.
02 -
In a large bowl, combine the chocolate cake mix, egg, and melted butter. Mix until a thick dough forms. Press the dough evenly into the bottom of the prepared baking dish.
03 -
In another large bowl, beat the softened cream cheese until smooth. Add the eggs and vanilla extract, mixing until combined. Gradually beat in the melted butter, powdered sugar, and cocoa powder until smooth and creamy. Stir in the chopped pecans.
04 -
Pour the filling over the cake base, spreading it evenly with a spatula.
05 -
Bake in the preheated oven for 40-45 minutes. The edges should be set, but the center will remain slightly gooey. Remove from the oven and allow the cake to cool completely in the pan.
06 -
Dust with additional powdered sugar, if desired. Slice into squares and serve at room temperature or slightly warmed.
# Notes:
01 -
For an extra nutty flavor, toast the pecans before adding them to the filling.
02 -
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
03 -
This cake freezes well. Wrap individual squares tightly and freeze for up to 2 months. Thaw at room temperature before serving.