Chocolate Chip Gooey Butter Cake - Murdoch Perk

• 1 1/2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/8 teaspoon salt
• 2/3 cup unsalted butter, softened
• 2/3 cup butter flavor shortening
• 1/2 cup sugar
• 1/2 cup light brown sugar, packed
• 2 teaspoons vanilla extract, divided
• 4 eggs, large, divided
• 3 cups semi-sweet chocolate chips, divided
• 12 ounces cream cheese, softened
• 1 lb powdered sugar, divided

1. Preheat oven to 350. Coat an 11 x 13 pan with cooking spray.
2. Stir together flour, baking soda and salt in a large bowl. Set aside.
3. In a large mixing bowl, beat butter, shortening, granulated sugar, brown sugar and 1 teaspoon vanilla with an electric mixer until creamy. Add 2 eggs, one at a time, and mix to blend. Add flour mixture in three additions until well combined, but do not overbeat. Gently stir in 2 cups chocolate chips. Spread batter evenly into prepared pan. Set aside.
4. In another bowl, beat cream cheese with clean beaters until fluffy. Set aside 1/4 cup powdered sugar. Gradually add the remaining powdered sugar to the cream cheese, then beat in the remaining 1 teaspoon vanilla and the remaining 2 eggs. Beat until smooth. Stir in the remaining 1 cup chocolate chips. Pour filling over batter in prepared pan. Dust the top with the reserved 1/4 cup powdered sugar.
5. Bake for 40-50 minutes until the edges brown. The center should be slightly wiggly.
6. Let cook on a wire rack to room temperature, then refrigerate for at least 6 hours before cutting and serving.
7. Preparation and cooking time does not include cooking and refrigeration times.

flour, baking soda, salt, unsalted butter, butter flavor, sugar, light brown sugar, vanilla, eggs, semisweet chocolate chips, cream cheese, powdered sugar

Taken from www.food.com/recipe/chocolate-chip-gooey-butter-cake-murdoch-perk-463018 (may not work)