Ingredients for Chocolate Chip Ooey Gooey Butter Cake
- Poundcake Mix
- 1/2 cup (1 stick) unsalted butter, softened
- 4 large eggs
- 8 ounces cream cheese, softened
- 1 1/4 cups powdered sugar
- 1 cup pecan halves
- Milk Chocolate Chips
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How to Make Chocolate Chip Ooey Gooey Butter Cake
- Preheat oven to 350°F (175°C). Grease and flour a 13x9 inch baking pan.
- In a large bowl, beat together one box (15.25 oz) yellow cake mix, 1/2 cup (1 stick) unsalted butter, softened, and 2 large eggs at medium speed until smooth. Pour batter into the prepared pan.
- In a separate bowl, beat together 2 large eggs, 8 ounces cream cheese, softened, and 1 cup powdered sugar at medium speed until smooth and creamy.
- Pour the cream cheese mixture evenly over the cake batter in the pan.
- Sprinkle 1 cup pecan halves and 1 cup chocolate chips evenly over the top.
- Bake at 350°F (175°C) for 30-40 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool completely in the pan.
- Once completely cool, dust generously with the remaining 1/4 cup powdered sugar before cutting into bars.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
55g
Fat
52g
Carbs
5g
