Chocolate Chip Gooey Butter Cake - Murdoch Perk
- 1 12 cups all-purpose flour
- 34 teaspoon baking soda
- 18 teaspoon salt
- 23 cup unsalted butter, softened
- 23 cup butter flavor shortening
- 12 cup sugar
- 12 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
DirectionsPreheat oven to 350. Coat an 11 x 13 pan with cooking spray.
Stir together flour, baking soda and salt in a large bowl.
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.
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.