Double Chocolate and Ginger Gooey Bars
Serving Size 12
Ingredients
- 2 sticks Butter — metled and separated
- 1 box Chocolate cake mix
- 3 Eggs
- 8 ounces Cream cheese — softened
- 3 tablespoons Cocoa powder
- 16 ounces Powdered sugar
- 1 teaspoon Vanilla
- 3 tablespoons SupHerb Farms Fresh Frozen Ginger Purée
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Preparation
- Preheat oven to 350°F. Lightly grease a 13″ x 9″ baking pan.
- In a large bowl combine cake mix, 1 egg, and 1 stick of melted butter. Pat mixture into prepared pan and set aside.
- In a stand mixer or with hand mixer, beat cream cheese until smooth. Add remaining 2 eggs and cocoa powder.
- Lower the speed of mixer and add powdered sugar. Continue beating until ingredients are well mixed.
- Slowly add remaining 1 stick of melted butter and vanilla. Continue beating the mixture until smooth. Stir in SupHerb Farms Fresh Frozen Ginger Purée with a rubber spatula.
- Spread filling over cake mixture in pan. Bake for 40 to 50 minutes. Be careful not to overcook the cake; the center should be gooey when finished baking.
- Let cake partially cool on a wire rack before cutting into pieces.
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