PECAN CHOCOLATE CHIP GOOEY BUTTER CAKE

Pecan Chocolate Chip Gooey Butter Cake image

Provided by Chrystal Cackler @journeyrock92

Categories Cakes

Number Of Ingredients 19

Previous Next

1 cup(s) plus 2 tbsp all-purpose flour
1/2 teaspoon(s) baking powder
1/4 teaspoon(s) baking soda
1/4 teaspoon(s) salt
3/4 cup(s) packed dark brown sugar
4 tablespoon(s) butter, softened
1 - egg + 1 egg yolk
1 teaspoon(s) vanilla
FOR THE TOPPING
2 ounce(s) cream cheese, softened
2 tablespoon(s) light corn syrup
1 teaspoon(s) vanilla
6 tablespoon(s) butter, melted
1/2 cup(s) packed dark brown sugar
1/4 teaspoon(s) salt
1 - egg yolk
1/2 cup(s) all-purpose flour
1/2 cup(s) finely chopped pecans, plus 16 halves
1/2 cup(s) chocolate chips

Steps:

Heat the oven to 350 degrees and spray an 8 x 8-inch pan with non-stick spray. Line the pan with parchment paper, leaving two inches hanging over the sides, and spray the paper with non-stick spray. n a medium bowl whisk together the flour, baking powder, baking soda, salt, and brown sugar until well blended. Add in the butter, egg, egg yolk, and vanilla and mix until smooth.
Turn the batter out into the pan and press it evenly into the pan. It will be quite thick. In the same bowl beat together the cream cheese, corn syrup, vanilla, butter, brown sugar, salt, egg, and flour until smooth and lighter in color. Fold in the pecans and chocolate chips.
Carefully spread the topping over the base and place the 16 pecan halves on top. Bake for 35 to 40 minutes, or until the filling is puffed and the edges are set, but the center is just a little wobbly. Cool completely in the pan. Use the parchment to remove the bars from the pan and slice.