Chess Cake
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| Chess Cake Squares |
It all starts with a cake mix. Add butter, eggs, cream cheese, powdered sugar... What's not to like? It's very, very rich, so I cut it into small squares and serve it in cupcake papers. It always is a hit, and much to my dismay, I rarely have leftovers. So give this a try, but beware, it's very addictive. If you're creative, you can come up with all sorts of combos. Leave a comment and tell us your favorite. I'm partial to the original, but I'll tell you a chocolate cake mix or spice cake mix (with 1/4 cup chopped nuts in the cake, and a couple drops of maple flavoring in the cream cheese layer) sure are tasty too.
Chess Cake
Ingredients:
1 box yellow cake mix
2 eggs, beaten
1 stick butter, melted
1 8oz pkg cream cheese
2 eggs, beaten
4 cups powdered sugar
Directions:
Preheat oven to 350 degrees (F) and coat a 13x9 inch pan (or 2 8x8 inch square pans) with cooking spray.
For the base: Mix together the cake mix, melted butter and two eggs to form a dough. Press the dough into the bottom of the pan and set aside.
For the topping: Use a mixer to blend together the cream cheese and 2 eggs until smooth. Add the powdered sugar a cup or so at a time and mix until smooth and creamy.
Pour the topping over the base, spread evenly all the way to the edges, making sure all of the cake base is covered.
Bake for 35-45 minutes or until the top is puffed, maybe a little crackled, and golden brown (it's okay to have a few darker brow spots here and there).
Remove from the oven and cool to room temperature. Overnight is okay, this doesn't have to be refrigerated. Cut into small squares (1.5x1.5 inch is plenty, I promise) Makes about 24 servings. I trim off the edges before cutting the bars, then cut 4 x 6.
Good served with fresh strawberries or raspberries.
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