Ingredients
- For the base layer:
- 1 box chocolate cake mix (devil’s food or chocolate fudge)
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1 cup chopped pecans
- For the gooey topping:
- 8 oz cream cheese, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1/2 cup unsalted butter, melted
- 3 3/4 cups powdered sugar
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, mix cake mix, melted butter, egg, and chopped pecans until a thick dough forms. Press evenly into the bottom of the prepared pan.
- In another bowl, beat cream cheese until smooth. Add eggs, vanilla extract, cocoa powder, and melted butter, and mix well.
- Gradually mix in the powdered sugar until fully combined.
- Pour the topping over the chocolate base and spread evenly.
- Bake for 40–45 minutes. Edges should be set and the center slightly jiggly.
- Let cool completely before slicing to allow the center to set properly.
Notes
- Add chocolate chips or caramel swirl for extra richness.
- Swap in peanut butter chips or use a peanut butter swirl for variation.
- Use dark chocolate cake mix for a deeper flavor.
- Toasting pecans adds extra crunch and depth.
- Store at room temp for 3 days or refrigerate for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/16 of cake)
- Calories: 380
- Sugar: 38g
- Sodium: 210mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
