White and Dark Chocolate Cream Cheese Chocolate Cake Bars

The cake rises a bit while baking, pushing up from the bottom of the pan. The layers stay separated yet combine just enough to make each bite full of chocolate cake and chocolate chips and sweetened cream cheese.

The cake is chewy, some chocolate chips remain crunchy while others melt, and the cream cheese is smooth. I love lots of different textures in each bite.

INGREDIENTS:

• 1 box devil’s food cake chocolate cake mix (or your favorite boxed chocolate cake mix)
• 1/2 cup unsalted butter (1 stick), softened
• 1 large egg
• 1 teaspoon vanilla extract (bourbon vanilla is especially nice)
• 1 to 2 tablespoons cold brewed coffee or water, optional if necessary
• 3/4 cup semi-sweet chocolate chips
• 3/4 cup white chocolate chips
• 1 can (14-ounces) sweetened condensed milk
• 1/2 cup (4 ounces) cream cheese, softened (I use whipped cream cheese)
• 1/2 teaspoon vanilla extract (clear imitation vanilla extract will keep this layer whiter)

DIRECTIONS:

1. Preheat oven to 350F and prepare a 9-by-13 inch pan by lining it with aluminum foil and then spraying it with cooking spray. In a large mixing bowl, combine the cake mix, butter, egg, vanilla and mix either with a mixer, with a spoon, or with your hands, kneading it together. The batter will be extremely thick and will be difficult to combine, but keep stirring or use your fingers and knead it together, adding the coffee (will deepen the flavor and does not make them taste like coffee) or water if necessary. Press the dough it into the prepared pan. It will be tacky, sticky, and a bit tricky to work with, but keep pressing, spreading, and finessing it. Sprinkle the white and dark chocolate chips evenly over the top.
2. In a mixing bowl, combine the sweetened condensed milk, cream cheese, 1/2 teaspoon vanilla, and stir until well combined, and pour mixture evenly over dough, using a spatula to gently spread and even it if necessary.
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