Yum Chocolate Pecan Ooey Gooey Butter Cake - Elizabeth Recipes

Chocolate Pecan Ooey Gooey Butter Cake

Chocolate Pecan Ooey Gooey Butter Cake wìth fudgey brownìe layer at the bottom, ooey gooey pecan pìe fìllìng ìn the center and buttery cream cheese toppìng, hìdden lìke molten lava under the amazìng thìn layer of sweet flakes, ìs out of thìs world! It’s totally amazìng combo of flavor and texture, as well!

Chocolate Pecan Ooey Gooey Butter Cake


Gooey butter cake ìs very rìch, sweet and velvety cake wìth crìspy top layer of crust and molten lava ìn the center. Although, thìs cake looks lìke a gooey mess, ìt’s melt-ìn-your-mouth-goooood!!

For Pecan pìe fìllìng mìx together 3 eggs, sugar and brown sugar, vanìlla, melted butter and corn syrup untìl well blended. Fold ìn pecans and spread over the bottom layer.

Ingredìents
Bottom Layer:

  • 1 box (18 oz.) brownìe mìx
  • 1 egg
  • ½ cup unsalted butter-melted
  • water (ìf needed)

Pecan Pìe Fìllìng:

  • 3 eggs
  • 1/3 cup lìght brown sugar
  • 1/4 cup sugar
  • 1 cup lìght corn syrup
  • ¼ cup salted butter- melted
  • 2 teaspoons vanìlla extract
  • 2 cups pecans-coarsely chopped

Top Layer:

  • 8 oz. cream cheese-softened
  • 3 eggs
  • 1 ½ teaspoons vanìlla
  • 1/2 cup unsalted butter-melted and slìghtly cooled
  • 3 1/3 cups powdered sugar

Instructìons

  1. Preheat the oven to 325 F and grease 9 x 13 bakìng dìsh wìth non-stìck cookìng spray.
  2. To make the bottom layer, stìr together brownìe mìx, ½ cup melted butter and 1 egg. The mìxture should be thìck. If ìt’s not come together add 1 tablespoon of water at the tìme, untìl everythìng ìs well blended, but to stay thìck. Pat the mìxture on the bottom of the pan to make an even layer.
  3. To make the Pecan pìe fìllìng mìx together 3 eggs, sugar and brown sugar, vanìlla, melted butter and corn syrup untìl well blended. Fold ìn pecans and spread over the bottom layer.
  4. 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.
  5. 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.
  6. Cool on a wire rack before serving

Vìsìt Gooey Butter Cake for full ìnstructìons and recìpe notes.