1 c. nuts
1/2 lb. butter
2 squares unsweetened chocolate
2 c. sugar
4 eggs
2 tsp. vanilla
1 1/2 c. flour
1/2 tsp. salt
3/4 tsp. baking powder

RIPPLE FILLING:

1 (8 oz.) pkg. cream cheese, cut in cubes
1/4 c. sugar
3/4 tsp. cinnamon
1 egg
1 1/2 tsp. vanilla

Preheat oven to 350 degrees. Grease 9x13x2 inch pan. Use food processor--steel blade, chop nuts, set aside. Add to processor bowl, filling ingredients; whirl until smooth. Set aside; wash bowl.

Heat butter and chocolate until melted, then cool. Put eggs in processor. Beat. Add sugar and whirl until color changes. Add chocolate. Process. Add dry ingredients. Process. Add nuts and vanilla. Process until mixed. Pour half of batter in pan; spread filling over batter, then spread remaining batter over filling. Swirl with a knife. Bake 40-45 minutes. Cool. Cut into 1 1/2 inch squares. Makes 64.