Estimated Nutrition (whole recipe, rough)
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 ½ cup butter or margarine , softened
- 1 package (8 ounces) cream cheese , softened
- 1 ½ cups granulated sugar , divided
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup milk
- 1 cup semisweet chocolate chips
- 2 cups fresh raspberries
- ¼ cup chopped pecans
- 1 teaspoon ground cinnamon
Directions
In a large mixing bowl, combine the butter, cream cheese, and 1¼ cups of sugar. Beat until creamy. Then beat in eggs and vanilla.
In a separate bowl, combine the flour, baking powder, baking soda and salt; slowly add it to the creamed mixture alternately with the milk. Stir in chocolate chips. Gently fold in the raspberries.
Pour batter into a greased 9x13-inch pan .
With a fork , mash brown sugar, cinnamon, and remaining butter until chunky, mixing in pecans if desired. Sprinkle over batter.
Bake at 350°F for 50–55 minutes or until a toothpick inserted in several places comes out clean.
Cool for 15 minutes. Carefully run a knife or spatula around the edge of the pan to loosen.
Cool completely before cutting.