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Chocolate Chip Gooey Butter Cake - Murdoch Perk



Preheat oven to 350. Coat an 11 x 13 pan with cooking spray.
Stir together flour, baking soda and salt in a large bowl.
Set aside.
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.
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.
Bake for 40-50 minutes until the edges brown.
The center should be slightly wiggly.
Let cook on a wire rack to room temperature, then refrigerate for at least 6 hours before cutting and serving.
Preparation and cooking time does not include cooking and refrigeration times.