Ingredients
- 1 ½ cup butter or margarine, softened
- 1 package (8 ounces) cream cheese, softened
- 1 ½ cups granulated sugar, divided
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup milk
- 1 cup semisweet chocolate chips
- 2 cups fresh raspberries
- ¼ cup chopped pecans
- 1 teaspoon ground cinnamon
Procedure
- In a large mixing bowl, combine the butter, cream cheese, and 1¼ cups of sugar. Beat until creamy. Then beat in eggs and vanilla.
- In a separate bowl, combine the flour, baking powder, baking soda and salt; slowly add it to the creamed mixture alternately with the milk. Stir in chocolate chips. Gently fold in the raspberries.
- Pour batter into a greased 9×13-inch pan.
- With a fork, mash brown sugar, cinnamon, and remaining butter until chunky, mixing in pecans if desired. Sprinkle over batter.
- Bake at 350°F for 50–55 minutes or until a toothpick inserted in several places comes out clean.
- Cool for 15 minutes. Carefully run a knife or spatula around the edge of the pan to loosen.
- Cool completely before cutting.