CHESS CAKE
Make and share this Chess Cake recipe from Food.com.
Provided by MISSJ1978
Categories Dessert
Time 30m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 6
Steps:
- Melt margarine.
- Mix 1 egg and cake mix with margarine.
- Pat into 9x13-inch pan.
- Mix remaining eggs, cream cheese, vanilla, and sugar until smoothe.
- Pour over mix in pan.
- Bake at 350°F for 30 minutes until center is done.
- Remove from oven and sprinkle with powdered sugar.
- Cut in squares and refrigerate until ready to serve.
CHESS CAKE
This cake is very rich, and is great to take to gatherings.
Provided by Kathy Bliesner
Categories Desserts Cakes Cake Mix Cake Recipes Yellow Cake
Time 1h30m
Yield 18
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 9 x 13 inch pan.
- In a large bowl, mix together cake mix, 2 eggs, and 1/2 cup melted butter. Put into prepared pan.
- In another bowl, Beat cream cheese until smooth. Blend in 1/2 cup melted butter and 2 eggs. Gradually beat in the confectioner's sugar. Pour over the crust mixture already in the pan.
- Bake for 1 hour. Cool.
Nutrition Facts : Calories 377.6 calories, Carbohydrate 49.4 g, Cholesterol 82.7 mg, Fat 19 g, Fiber 0.3 g, Protein 3.7 g, SaturatedFat 10.1 g, Sodium 314 mg, Sugar 38.7 g
EASY CHESS CAKE
This recipe was given to me years ago by a friend. My sons love this. I make it when we go on vacation so we can munch on it while in the car.
Provided by Cathy
Categories Desserts Cakes Cake Mix Cake Recipes
Yield 18
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch cake pan.
- In a large bowl mix together cake mix, butter and 1 egg. Pat batter into greased 9x13 inch pan.
- In a medium size mixing bowl mix together cream cheese, 2 eggs and sugar. Pour the cream cheese mixture over the cake mix batter.
- Bake for 35 minutes or until golden brown.
Nutrition Facts : Calories 333 calories, Carbohydrate 50.6 g, Cholesterol 58.8 mg, Fat 13.6 g, Fiber 0.3 g, Protein 3.3 g, SaturatedFat 6.7 g, Sodium 273.8 mg, Sugar 39.8 g
CHESS CAKE RECIPE - (4.1/5)
Provided by tammyjames17
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Mix cake mix, 1 egg, and melted butter. Mixture will be the consistency of cornmeal. Press into cake pan. Beat 2 remaining eggs and add softened cream cheese. Mix thoroughly. Sift in the confectioner's sugar. Bake for 35 minutes, cool, and cut into squares for serving.
CHESS CAKE
Make and share this Chess Cake recipe from Food.com.
Provided by Elizabeth W.
Categories Dessert
Time 45m
Yield 48 approx. 1.5' squares, 24 serving(s)
Number Of Ingredients 7
Steps:
- Butter 9x13 pan.
- Preheat oven to 350 (25 degrees less for dark pans).
- Mix together first three ingredients and press into bottom of pan.
- Mix together last 4 ingredients and pour into pan.
- Bake for 30-35 minutes.
- Cool.
- Cut into small squares and enjoy!
- This recipe is very rich, so a small portion size is recommened. Best when eaten while still a warm, but also great cool.
- (Refrigerate left overs.).
Nutrition Facts : Calories 275.4, Fat 14.1, SaturatedFat 7.5, Cholesterol 57.6, Sodium 231.1, Carbohydrate 35.7, Fiber 0.2, Sugar 27.8, Protein 2.5
CHESS CAKE
This is made with basic ingredients and I can't stop eating it, so I try not to make it often. Its like a fudgy brownie with no chocolate. The edges are the best. It is very rich so you may want to cut it into small squares. I got the recipe from a book called "Derby Entertaining".
Provided by Melaine
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Combine brown sugar, white sugar, eggs and butter.
- Beat until light.
- Sift together flour, baking powder and salt;.
- blend into egg mixture.
- Mix well and add vanilla and nuts.
- Spoon into a greased and floured 13x9-inch baking pan.
- Bake at 325°F for 45 minutes until firm around edges.
- Center will be soft.
LEMON CHESS GOOEY BUTTER CAKE
Make and share this Lemon Chess Gooey Butter Cake recipe from Food.com.
Provided by LMillerRN
Categories Dessert
Time 1h
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Place a rack in the center of the oven and preheat the oven to 350 degrees F. Set aside an ungreased 9- by 13-inch pan.
- For the crust, place the cake mix, melted butter, and egg in a large mixing bowl. Blend with an electric mixer on low speed for two minutes. Stop the machine and scrape down the sides of the bowl with a rubber spatula. The batter should come together in a ball. With your fingertips, pat the batter evenly over the bottom of the pan, smoothing it out with your fingers until the top is smooth. Set the pan aside.
- For the filling, rinse and dry the lemons well. Grate the zest from the lemons and set aside; you should have about 2 teaspoons. Cut the lemons in half, and squeeze into a small bowl; you should have about 6 tablespoons. Set the juice aside.
- Place the cream cheese in the same mixing bowl that was used to make the crust, and with the same beaters (no need to clean either) blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add the lemon juice, lemon zest, eggs, melted butter, and cornmeal and beat on medium speed for 1 minute. Stop the machine and add the confectioners' sugar. Beat on medium speed until the sugar is well incorporated, 1 minute more. Stop the machine and scrape down the sides of the bowl with the rubber spatula so that the filling covers the entire surface and reaches the sides of the pan. Place the pan in the oven.
- Bake the cake until it is well browned but the center still jiggles when you shake the pan, 45 to 47 minutes. Remove the pan from the oven and place it on a wire rack to cool, 30 minutes. Cut into squares and serve.
- Store this cake, covered in aluminum foil, at room temperature for up to 4 days, or in the refrigerator for up to 1 week. Or freeze it, wrapped in foil, for up to 6months. Thaw the cake overnight in the refrigerator before serving.
Nutrition Facts : Calories 336.2, Fat 17, SaturatedFat 9, Cholesterol 69.1, Sodium 280.3, Carbohydrate 44.7, Fiber 0.8, Sugar 33.3, Protein 3.2
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