INGREDIENTS:
Bottom
4 ounces cream cheese, at room temperature
1 egg, at room temperature
8 tablespoons butter, melted, but at room temperature (1 stick)
1 box (18.25 ounces) chocolate devil’s food cake mix
1/2 cup semi-sweet chocolate chips
Topping
1 (8-ounce) package cream cheese, at room temperature
2 eggs, at room temperature
2 cups powdered sugar
1/2 cup raspberry-flavored chocolate chips
DIRECTIONS:
Preheat oven to 350 degrees F. Line a 9-inch by 13-inch baking pan with foil.
For the Bottom:
Cream 4 ounces of cream cheese, 1 egg and butter together on low speed until combined, about 1 minute. Blend in cake mix by hand until combined. It will be very thick, but piable like a soft dough. Using a spatula, press evenly into the bottom of the foiled pan. Evenly sprinkle on chocolate chips and press lightly into the batter with a spatula, but don’t bury them.
For the Topping:
Place cream cheese, 2 eggs and powdered sugar in a small bowl. Begin mixing on low speed until sugar is incorporated. Increase to medium speed and beat until smooth, at least 3 minutes or longer if need be. Spread evenly over bottom layer. Sprinkle on raspberry chocolate chips.
Bake at 350 degrees F. for 45 minutes. Cool completely. Carefully remove from pan, peel off foil, and cut into squares to serve.
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