Chocolate Chip Ooey-Gooey Butter Cake |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 12 |
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I only post my very favorite recipes here and this is definately one of them. It's called a cake but actually I cut it into bars. I got this from a local news program cooking segment called Cooking with Angie years ago and have made it over and over. Really rich and creamy! Ingredients:
1 (16 ounce) package poundcake mix |
1/2 cup butter, melted |
4 eggs, divided |
1 (8 ounce) package cream cheese, softened |
1 1/4 cups powdered sugar, divided |
1 cup pecans, chopped |
1 cup milk chocolate chips |
Directions:
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.).
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