Back 3 Eggs
1 Cup / 250 mL Melted Butter
1-1/2 teas. / 7.5 mL Watkins Vanilla Extract
2 Cups / 500 mL Sugar
1-1/4 Cups / 300 mL All-Purpose Flour
1/2 Cup / 125 mL Watkins Baking Cocoa
1/2 teas. / 2.5 mL Watklins Baking Powder
1/4 teas. / 1.2 mL Salt
1 Cup / 250 mL Chocolate Chips
Filling:
2 Packages (8 oz. / 227 g each) Cream Cheese
2 teas. / 10 mL Watkins Coconut Extract
1/4 Cup / 60 mL Sugar
1 Egg
2 Tbsp. / 30 mL Milk
3/4 Cup / 180 mL Watkins Coconut Dessert Mix
In a large mixing bowl, combine eggs, butter and vanilla. Combine dry ingredients; add to egg mixture and mix well. Stir in chocolate chips. Set aside half for topping. Coat a 9 x 13” / 23 x 33 cm pan with Watkins Cooking Spray. Spread remaining batter into prepared pan. In a small bowl, beat cream cheese, coconut extract and sugar until smooth. Add egg, milk and dessert mix, beating just until combined. Carefully spread filling over batter. Drop reserved batter by tablespoonfuls atop filling. Cut through batter with a knife to swirl if desired. Bake at 350°F / 180°C for 35 to 40 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack. Refrigerate until serving. Makes 3 dozen.
By: Susan Hurst, WA
© Copyright 1999 The Rising
Stars Team
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