| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cookie | 24 | Servings | |
INGREDIENTS
| 3/4 | c | Butter/margarine |
| 4 | oz | Unsweetened chocolate |
| 4 | Eggs | |
| 2 | c | Sugar |
| 1 | c | Flour (i like whole wheat) |
| 1 | pk | (8-oz) cream cheese; softened |
| 1 | Jar raspberry preserves |
INSTRUCTIONS
From: cazeved1@cc.swarthmore.edu (Celina R. Azevedo) Date: 1 Nov 1993 02:09:32 GMT Melt the butter and the chocolate together. Let cool. Meanwhile, beat the cream cheese with one of the eggs, then set aside. Add the other 3 eggs, beaten, to the cooled chocolate mixture. Then add the sugar and the flour. Pour half this batter into an ungreased 9" x 13" pan. Top with the cream cheese mixture, then with the preserves. Spread on the rest of the batter. (if you're interested in a marble effect, then you could probably pull a knife through the batter at this stage to create swirls) Bake at 350 F for 30-40 minutes (although I've found that, if you use the whole wheat flour, they tend to take longer, up to an hour) . REC.FOOD.RECIPES ARCHIVES /COOKIES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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