Raspberry Double Chocolate Cream Cheese Bars
4 ounces cream cheese; room temperature
1 egg; room temperature
8 tablespoons butter, melted; room temperature
1 box (18.25 oz) devil's food cake mix
1/2 cup semisweet chocolate chips
1 pkg. (8 oz) cream cheese; room temperature
2 eggs; room temperature
2 cups powdered sugar
1/2 cup raspberry chocolate chips
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 pliable 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.
If you cannot find raspberry-flavored chocolate chips, substitute any other flavor or plain chips. Feel free to experiment using other flavored cake mixes.