Chocolate Chip Gooey Butter Cake - Murdoch Perk |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 4 |
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A buttery-crisp cookie crust and a silky filling studded with chocolate goodness. Made at Murdoch Perk in St. Louis. Ingredients:
1 1/2 cups all-purpose flour |
3/4 teaspoon baking soda |
1/8 teaspoon salt |
2/3 cup unsalted butter, softened |
2/3 cup butter flavor shortening |
1/2 cup sugar |
1/2 cup light brown sugar, packed |
2 teaspoons vanilla extract, divided |
4 eggs, large, divided |
3 cups semi-sweet chocolate chips, divided |
12 ounces cream cheese, softened |
1 lb powdered sugar, divided |
Directions:
1. Preheat oven to 350. Coat an 11 x 13 pan with cooking spray.
2. Stir together flour, baking soda and salt in a large bowl. Set aside.
3. In a large mixing bowl, beat butter, shortening, granulated sugar, brown sugar and 1 teaspoon vanilla with an electric mixer until creamy. Add 2 eggs, one at a time, and mix to blend. Add flour mixture in three additions until well combined, but do not overbeat. Gently stir in 2 cups chocolate chips. Spread batter evenly into prepared pan. Set aside.
4. In another bowl, beat cream cheese with clean beaters until fluffy. Set aside 1/4 cup powdered sugar. Gradually add the remaining powdered sugar to the cream cheese, then beat in the remaining 1 teaspoon vanilla and the remaining 2 eggs. Beat until smooth. Stir in the remaining 1 cup chocolate chips. Pour filling over batter in prepared pan. Dust the top with the reserved 1/4 cup powdered sugar.
5. Bake for 40-50 minutes until the edges brown. The center should be slightly wiggly.
6. Let cook on a wire rack to room temperature, then refrigerate for at least 6 hours before cutting and serving.
7. Preparation and cooking time does not include cooking and refrigeration times.
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