Ingredients
- butter, Or margarine; softened1 1/2 cup
- cream cheese, Softened1 package
- granulated sugar, Divided1 1/2 cup
- egg2
- vanilla extract1 tsp
- all-purpose flour2 cup
- baking powder1 tsp
- baking soda1/2 tsp
- salt1/4 tsp
- milk1/4 cup
- semisweet chocolate chips, Semisweet1 cup
- raspberries, Fresh2 cup
- pecans, Chopped1/4 cup
- cinnamon, Ground1 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
In a large mixing bowl, combine the butter, cream cheese, and 1¼ cups of sugar. Beat until creamy. Then beat in eggs and vanilla.
In a separate bowl, combine the flour, baking powder, baking soda and salt; slowly add it to the creamed mixture alternately with the milk. Stir in chocolate chips. Gently fold in the raspberries.
Pour batter into a greased 9x13-inch pan.
With a fork, mash brown sugar, cinnamon, and remaining butter until chunky, mixing in pecans if desired. Sprinkle over batter.
Bake at 350°F for 50–55 minutes or until a toothpick inserted in several places comes out clean.
Cool for 15 minutes. Carefully run a knife or spatula around the edge of the pan to loosen.
Cool completely before cutting.
Region evidence: no stated origin (basic dish)
