As well as tasting good, these are pretty in appearance!
1 c. softened butter
2 c. sugar
1 c. flour
1 c. cocoa
1 tsp. vanilla
3 c. softened cream cheese
1 1/2 c. sugar
1 1/2 tsp vanilla
1/2 c. flour
Bottom Layer: Cream together softened butter and sugar on high speed of electric mixer. Add cocoa and eggs; mix thoroughly on low speed. Add flour and vanilla, mixing well on low speed.
Top Layer: In a clean bowl, whip cream cheese and sugar on high speed. Add eggs and mix on low speed. Add vanilla and flour, mixing on low speed.
Pour cocoa mixture in a greased 9 x 13-inch pan. Pour top layer into bottom layer. Lightly swirl with spatula to marble.
Bake at 350 degrees (325 degrees for glass pan) for 45 minutes.
NOTE: An alternative way to assemble the dessert for a prettier appearance is to pour half of cocoa mixture in 3 inch strips in a greased 9 x 13-inch pan. Fill around strips with half of the top layer. Repeat layers. Swirl with a spatula to marble. Smooth the top and proceed as directed.
This recipe is from The Pocahontas Community Hospital 25 Years of Caring 1967 – 1992 cookbook and is used with permission.