I got this recipe from one of my best friends in high school.
Ain’t TayTay purrty!?!
Along with being a total knockout she is one of the sweetest people you could ever meet.
She was writing a “How-to” paper for class and brought the most amazing chocolate marbled cake/brownie bars to school. I begged for a copy of her paper so I could know how to make them as well.
- 1 pkg (18.25 oz.) yellow cake mix
- 2 sticks of butter
- 3 large eggs
- 1 pkg (8 oz.) cream cheese, room temperature
- 1 t. vanilla extract
- 3 ¾ cups confectioners’ sugar, sifted
- 1 cup semisweet chocolate chips
Preheat oven to 350 degrees.
Combine cake mix, one stick of melted butter, and one egg in a large mixing bowl on low speed for twominute. Scrape down the sides of the bowl and batter should form into a ball.
Spread batter evenly over the bottom of the baking pan. You can smooth it with your fingertips or be lazy like me and use a small drinking glass to roll it smooth in the pan.
NO need to clean your mixing bowl and beaters just go ahead and whip softened cream cheese on low speed until fluffy, about 30 seconds. Add the remaining eggs, vanilla, and melted butter and beat on medium speed for one minute. Slowly add the confectioners’ sugar. Beat on medium speed until well combined.
*Important: Set aside 1 cup of this cream cheese mixture.*
Pour the remaining mixture onto the crust and spread.
Melt chocolate chips over low heat and combine with the cup of cream cheese mixture inthe saucepan.
Take the chocolate mixture and drop spoonfuls of the chocolate batter over the top of the filling, then swirl them with a dinner knife so the top of the batter has a marbled effect.
Bake the cake until it is well-browned but the center still jiggles when you shake the pan. This usually takes about 45 minutes. Remove the pan from the oven and place it on a wire rack to cool for about 30 minutes. Cut into squares and serve.