Chess Cake Best Recipes

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LEMON CHESS GOOEY BUTTER CAKE

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Lemon Chess Gooey Butter Cake image

Provided by Food Network

Categories     dessert

Time 1h

Yield 20 servings

Number Of Ingredients 9

Ingredients:

  • 1 package (18.25 ounces) plain yellow cake mix
  • 8 tablespoons (1 stick) butter, melted
  • 1 large egg
  • 2 large lemons
  • 1 package (8 ounces) cream cheese, at room temperature
  • 2 large eggs
  • 8 tablespoons (1 stick) butter, melted
  • 2 tablespoons white or yellow cornmeal
  • 3 3/4 cups confectioners' sugar, sifted

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.

CHESS CAKE

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Chess Cake image

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

Ingredients:

  • 1 (18 1/2 ounce) box yellow cake mix
  • 1/2 cup margarine
  • 3 large eggs or 4 medium eggs
  • 1 teaspoon vanilla
  • 8 ounces softened cream cheese
  • 1 (16 ounce) box confectioners' sugar

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 BARS

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Chess Cake Bars image

I have not tried this recipe. I got it from Parish Pickens From Lakeshore United Methodist. The recipe was submitted Ginny Griffin.

Provided by internetnut

Categories     Bar Cookie

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 6

Ingredients:

  • 18 ounces yellow cake mix
  • 3 eggs
  • 1/2 cup butter
  • 1 1/2 cups pecans, chopped
  • 16 ounces confectioners' sugar
  • 8 ounces cream cheese

Steps:

  • Combine cake mix, 1 egg, and butter; blend well.
  • Line bottom of greased 9x13 glass pan with dough.
  • Combine confectioners sugar, 2 eggs, cream cheese; blend well, pour over dough.
  • Sprinkle with pecans.
  • Bake at 350 for 35-45 minutes.
  • Cool.
  • Cut in bars.

Nutrition Facts : Calories 863.5, Fat 45.1, SaturatedFat 15.7, Cholesterol 132.8, Sodium 640, Carbohydrate 110.6, Fiber 2.7, Sugar 85, Protein 8.8

CHESS CAKE

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Chess Cake image

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

Ingredients:

  • 1 lb light brown sugar
  • 1 cup white sugar
  • 4 eggs
  • 1 cup butter
  • 2 cups flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup pecans, chopped

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.

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