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
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.
50–55 minutes
Cool for 15 minutes. Carefully run a knife or spatula around the edge of the pan to loosen.
15 minutes
Cool completely before cutting.