Prep 10 mins
Cook 35 mins
This is my own creation based upon Grandma's Gooey Butter Cake by bratty #33519. Raspberries and chocolate just seem to go together. This is nice enough you can serve it to company topped with some raspberries or keep it's chocolately goodness to yourself For a taste change use peanut butter chips or mint chips instead of the chocolate raspberry ones.
- Preheat oven to 350 degrees.
- Combine all cake base ingredients and mix well.
- Pat into lightly greased 13x9 baking pan.
- Prepare filling.
- Beat cream cheese until smooth.
- Add eggs and vanilla.
- Place butter& raspberry chocolate chips into microwavable bowl.
- Melt in microwave for 1 minute.
- Remove butter and mix until chips are completely melted.
- Add butter mixture and beat.
- Add powdered sugar and mix well.
- Pour over cake mixture.
- Bake for 35 minutes.
- You want the center to be a little gooey, so be sure not to overbake.
- Remove from oven, place some powdered sugar in a strainer and shake over the cake for a pretty snow-like effect.
- Cool cake then store in refrigerator.
- NOTE: It's important to allow the brownies to cool completely before cutting or they will be too gooey.
I'm not rating; just leaving comments as I obviously did something wrong here. I thought I followed the recipe exactly but my base was very liquid-y - no way was it going to pat into a pan. So I added another box of brownie mix to thicken it up. The filling on the other hand - no way was it pourable - I did manage to spread it fairly well however. Of course my baking time was askew now with the addition of the extra base. At 35 minutes, the top was well done so I took it out. After chilling, it did cut well. My base was more like fudge (maybe from the baking time issue) but it tasted wonderful. I'm wondering if this would work better with only 1 egg in the base mixture as in Grandma's Gooey Butter Cake that you referenced. Anyway, thanks for sharing your recipe and sorry it didn't work as planned for me.