Hey there! So, I’ve got this recipe that’s become a bit of a legend in my family—Chocolate Pecan Ooey Gooey Butter Cake. I first stumbled upon it during a holiday baking spree when I was trying to impress my in-laws. Let me tell you, it was a hit! (Though, there was a minor disaster involving flour on my dog, but that’s another story.) Anyway, this cake is a wild ride of flavors and textures, and I’m excited to share it with you.
Why You’ll Love This Cake
I make this heavenly cake when I want to win hearts. Seriously, my folks go crazy for it because it’s got that perfect mix of rich chocolate and nutty pecans (and who doesn’t love a buttery base?). Plus, the gooey center… oh man, it’s the kind of mess that’s totally worth the sticky fingers. There was this one time I tried to rush it, but mistakes are how we learn, right?
What You’ll Need
- 1 box of chocolate cake mix (I sometimes grab whatever’s on sale, but my grandmother swore by Duncan Hines)
- 1/2 cup melted butter
- 2 large eggs (or, you know, whatever size you have)
- 1 cup chopped pecans
- 8 oz cream cheese, softened (if you forget to soften it, just zappit in the microwave for a few seconds)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract (I’ve used almond extract in a pinch, and it’s surprisingly good)
Let’s Bake This Beauty
- Preheat your oven to 350°F (175°C). While it’s heating, grab a 9×13-inch baking dish and give it a good greasing. (Trust me, you don’t want to skip this step!)
- In a bowl, mix the cake mix, melted butter, and one egg until it’s all combined into a lovely dough. Press this into your prepared dish—don’t worry if it doesn’t look perfect, it’s all good.
- Sprinkle those pecans over the base. This is where I usually sneak a quick taste of the pecans. For quality control, of course.
- In another bowl, beat together the cream cheese, powdered sugar, remaining egg, and vanilla until it’s smooth and luscious. Pour this over the pecan layer.
- Bake for about 40-45 minutes. (Or until it’s set but still a bit jiggly in the middle—sort of like a wobbly dance.)
Trial and Error Notes
I’ve tried using walnuts instead of pecans once, but it didn’t quite have the same magic. Also, if you find the top browning too quickly, just throw a bit of foil over it. Learned that the hard way!
Variations?
I once added some shredded coconut on an adventurous day—it was pretty good, though maybe not for everyone. Oh, and swapping the chocolate cake mix with red velvet was a bit too much for me, but maybe you’ll like it!
No Fancy Gadget? No Problem!
Don’t have a mixer? No worries. Just use a spoon and some good ol’ elbow grease. It’s a bit of a workout, but hey, it balances out the cake calories.
Storing This Delight
You can keep leftovers in the fridge for up to a week, though honestly, it never lasts more than a day here. But if it does, just warm a piece in the microwave for a few seconds to get that gooey goodness back.
How I Like to Serve It
We usually dive in while it’s still warm, with a scoop of vanilla ice cream melting on top. Talk about indulgence! Honestly, any ice cream will do, but vanilla just makes it sing.
A Couple of Pro Tips
I once tried rushing the cooling process by sticking it in the fridge right away—big mistake! Let it cool a bit first to avoid the dreaded soggy bottom. And don’t skimp on the pecans; they really pull everything together.
FAQ – Things People Actually Ask Me!
- Can I make this without nuts? Totally! Just skip them, though I think they add a nice crunch.
- Is it okay to use low-fat cream cheese? You can, but it might change the texture a bit. Full fat is where it’s at for ultimate creaminess.
- What if I don’t have powdered sugar? You could try blending granulated sugar until fine, but it’s not quite the same. Worth a shot though!
There you go! I hope you enjoy making (and eating) this Chocolate Pecan Ooey Gooey Butter Cake as much as I do. Happy baking!