Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Howell Estate in Canton, Texas in 1981.

Ingredients Edit

Directions Edit

  1. Melt unsweetened chocolate, semi-sweet chocolate and butter in top of double boiler blending well then cool.
  2. With electric mixer beat cream cheese and butter until creamy then gradually add ½ cup sugar beating well.
  3. Beat in 2 eggs one at a time then stir in vanilla and fold in flour and ½ cup chocolate chips.
  4. Set aside.
  5. Beat 4 remaining eggs gradually adding remaining 1½ cups sugar then add chocolate and 2 teaspoons vanilla and beat until well blended.
  6. In bowl combine 1 cup flour, baking powder and salt then fold in chocolate batter and remaining chips.
  7. Reserve 3 cups batter.
  8. Spread remaining batter into a greased rectangular pan.
  9. Pour cream cheese mixture over chocolate batter then top with reserved chocolate batter and swirl with knife.
  10. Bake at 325°F for 45 minutes.
  11. Cool.
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