Chocolate Chip Ooey-Gooey Butter Cake – a delicious recipe with poundcake mix, butter, eggs, cream cheese, powdered sugar, pecans. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees.
2
Beat cake mix, butter and 2 eggs at medium speed until smooth and pour into greased 13X9 pan.
3
Beat remaining 2 eggs, cream cheese and 1 cup powdered sugar at medium speed until smooth. Pour over cake batter.
4
Sprinkle evenly with pecans and chocolate chips.
5
Bake at 350 degrees for 30-40 minutes or until knife blade in center comes out clean.
6
Cool cake completely then sprinkle with remaining 1/4 cup powedered sugar. (In my variation of this I leave off this powdered sugar and melt some of the milk chocolate chips in a small platic storage bag with a bit of shortening in the microwave, mash to mix then cut corner off and drizzle over the top of the cake after i have it cut into squares.).
997
kcal
Calories
74
g
Fat
69
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 (16 ounce) package poundcake mix, 1/2 cup butter, melted, 4 eggs, divided, 1 (8 ounce) package cream cheese, softened, and more.
Yes, Chocolate Chip Ooey-Gooey Butter Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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