I came across this recipe from Kraft Foods several years ago when I was teaching middle school Home Ec. It was a great classroom activity for that age level because it is not made using the traditional method for cakes. The kids learned baking techniques making this recipe and it is practically no-fail; so if you don't consider yourself a baker, give this a try. You can serve it right out of the pan or place the squares nicely on a pretty plate.
Now, gather your ingredients and begin! It helps if the cream cheese is softened. I use my Kitchen-Aid to mix this with egg and sugar for the topping.
The 2-1/2 qt. saucepan works best for mixing the rest because the butter and chocolate are heated with water; then the dry ingredients are added to this. I like to use real butter for baking; margarine has too much water for most baked products. I also use only Hudson Cream flour. The wheat is grown and the grain is milled right here in Kansas! That's why I buy it.
Click HERE for a printable PDF version.
Cream Cheese Mixture
8 oz. cream cheese, softened
1/3 cup sugar
1/2 cup butter
3/4 cup water
2 oz. unsweetened chocolate or baker's chocolate
2 cups flour
2 cups sugar
1/2 tsp. salt
1 tsp. baking soda
1/2 cup sour cream
6 oz. semi-sweet chocolate chips
Heat oven to 375°F. Combine softened cream cheese and 1/3 cup sugar, mixing until well blended. If the cream cheese is very soft it will spread better on the cake batter.
Add one egg; mix well.
Combine butter, water, and unsweetened chocolate in medium saucepan. I use a 2-1/2 qt. saucepan. Bring to a boil but do not cook. You just want to melt the chocolate and butter.
Combine flour and 2 cups sugar, then add to the chocolate mixture and mix well. Add 2 eggs, sour cream, baking soda, and salt; mix well.
Pour batter into greased and floured 15-1/2 x 10-1/2 inch jelly roll pan.
Spoon cream cheese mixture over chocolate batter. This is a little tricky since the cake isn't baked yet! Cut through batter with knife several times for marble effect. Sprinkle with chocolate chips. Bake at 375° for 25-30 minutes or until done in center. Makes 24 servings. Store at room temperature or freeze for later.
This is a fabulous recipe to make up when sharing with others. Take it to the next potluck or family dinner.
I have never met anyone who did not love it. I get lots of requests for this recipe because I serve it a lot, even here at the shop!