Chocolate Marble Gooey Butter Cake - cooking recipe

Ingredients

Crust
1 (18 1/4 ounce) package yellow cake mix
8 tablespoons butter, melted
1 large egg
Filling
1 (8 ounce) package cream cheese, room temerature
2 large eggs
1 teaspoon vanilla
8 tablespoons butter, melted
3 3/4 cups confectioners' sugar
1 cup semi-sweet chocolate chips (6 oz.)

Preparation

Place a rack in center of oven and preheat to 350 degrees.
For the crust, mix the cake mix, melted butter and egg in bowl and blend on low speed 2 minutes. (if using a handheld mixer, you'll probably have to kick up the speed to medium).
Pat the batter into an ungreased 9x13 pan smoothing it out so it's even.
For the filling: beat the cream cheese in the same bowl for 30 seconds until fluffy.
Add eggs, vanilla and melted butter beating on medium speed for 1 minute.
Slowly add the confectioners sugar until well blended. Beat 1 minute more.
Reserve 1 cup of cheese mixture. Spread remaining mixture over the crust, smoothing till even.
Melt chocolate chips in pan over boiling water, or melt in microwave 1 minute at a time making just until melted.
Stir the chocolate (still hot) with the reserved cheese filling until well blended.
Spoon chocolate over filling in pan and swirl with a knife for marbling effect.
Bake 45 - 47 minutes until it is well browned, but the center still jiggles when you shake the pan.
Remove pan and cool at least 30 minutes. before cutting into bars. Store 4 days on counter, or 1 week in refrigerator. This can also be frozen up to 6 months.