CREAM CHEESE BATTER                                               CHOCOLATE BATTER

16 oz.  Cream Cheese                                                   1 ½ cups Flour

5 Eggs                                                                         1 cup Cocoa Powder

5/8 cup Sugar                                                              1 tsp. Baking Soda

5 Tbsps. Flour                                                              1 tsp. Salt

¼ cup unsalted Butter                                                  ½ cup unsalted Butter

1 Tbsp. Vanilla                                                             1 ¾ cup Sugar

2 tsps. Vinegar

2 Eggs

1 Tbsp. Vanilla




  • Spray a 9 x 13 (quarter sheet pan) with a vegetable spray; set aside.



  • In a medium-size bowl (or food processor), combine the Cream Cheese, Eggs, Sugar, Flour, Butter and Vanilla.
  • Beat until creamy and pour into the prepared pan; set aside.




  •  Using a dry bowl, combine the Flour,Cocoa, Baking Soda and Salt; set aside.
  •  In a large bowl (or the Food Processor), cream the Butter and Sugar together with the Milk, Eggs, Vinegar and Vanilla; beat until very smooth.
  • Gradually add the Flour mixture and beat until smooth.
  • Spread the Chocolate Batter over the Cheese Batter; cut through with a spatula to create a marbling effect.
  • Bake 40 minutes in center of a preheated oven (350 degrees)
  • When cool, remove from the pan and cut into bars; store in a tightly covered container or freeze half for later use.

         Yield:  24 Bars (approx. 2 ¼” x 2 3/8”)


        Note:  To make a half recipe use 3 extra large or jumbo eggs in the Cream Cheese Batter

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