#2469 - Jelly Roll Marble Squares

(by Shirley McNevich)

Topping: 1 - 8oz. Philadelphia cream cheese (softened); 1/3 cup white sugar; 1 egg

Batter: 1/2 cup softened Parkay margarine; 3/4 cup cold water; 1 1/2 squares Baker's unsweetened baking chocolate; 2 cups flour; 2 cups white sugar; 2 eggs; 1/2 cup Breakstone's sour cream; 1 tsp. baking soda; 1/2 tsp. salt; 1 - 8oz. bag Nestle's semi-sweet chocolate bits

In a mixer add cream cheese and 1/3 cup white sugar--beat. Add 1 egg--beat until smooth--set aside. In a saucepan over medium low heat add Parkay, water and unsweetened baking chocolate--cook/stir until melted, then continue stirring until it boils. Once boiling, remove from heat. In a mixer add 2 eggs and 2 cups white sugar--beat. Add sour cream, baking soda and salt--beat. Add melted chocolate mixture--beat. Add flour--beat well. Grease and flour a 10 x 15 jelly roll pan. Pour the chocolate batter into the jelly roll pan. Spoon the cream cheese mixture over the top of the batter. Use a wet knife to marble the cream cheese through the batter. Sprinkle all of the chocolate chips over the top. Bake at 375 degrees for 25-30 minutes--test with a toothpick for doneness. Cool completely. Cut into bars or squares.