Chess Cake Recipe 41

CHESS CAKE

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.

EASY CHESS CAKE

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.

CHESS CAKE

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.

CHESS CAKE

Steps:

• 1. Step 1 1 Duncan Hines Yellow Cake Mix 1 stick margarine (melted) 1 egg beaten Mix ingredients together until cake mix is moistened. Press in a 9x13 greased and floured pan. Step 2 1 8 oz. cream cheese 3 eggs 1 box confectioners sugar Mix well and por over step one mixture. Bake at 35 for 40 minutes. You may add nuts to this recipe in step two if desired.

CHESS CAKE RECIPE - (4.1/5)

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.

SOUTHERN CHESS SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Mix together the cake mix, melted butter and the egg. Stir in the chopped pecans. Press mixture into the bottom of the prepared pan. Set aside.
• In a large bowl, beat the cream cheese with the confectioners' sugar. Beat in the eggs one at a time until blended.
• Pour cream cheese mixture over crust. Bake in the preheated oven for 45 minutes. Cool in the pan, then cut into squares before serving.

YELLOW CHESS CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine cake mix and butter. Mix until crumbly. Pat mixture into bottom of 9x13 inch glass baking dish.
• Bake at 350 degrees F (175 degrees C) for 10 minutes.
• In large bowl, combine cream cheese and confectioners sugar. Mix until smooth. Pour over pre-baked cake mix. Top with cherry pie filling.
• Bake at 350 degrees F (175 degrees C) for 35 minutes, or when you see the cheese rise to the top. Cherries usually go under when baked.

CHESS BARS

Steps:

• Preheat oven to 350 degrees F.
• Take the cake mix, 1 egg, and softened stick of butter and mix together.
• Pat down into a 9x13 pan.
• Mix together remaining eggs, cream cheese, powdered sugar, and vanilla and pour over cake.
• Bake at 350 for 10 minutes.
• Reduce heat to 325 and bake for 45-50 minutes.
• This cake will sink in the middle after it cools.
• Let cool completely before cutting. Cut into squares and place any remaining bars in the refrigerator in an airtight container (between layers of wax or parchment paper).

CHESS SQUARES

Steps:

• Preheat oven to 300 and spray a 9×13 dish with cooking spray.
• Mix cake mix, melted butter and one egg to a soft dough. Press into the bottom of the pan.
• Mix powdered sugar, softened cream cheese and remaining two eggs until smooth, about 1-2 mins. Pour on top of crust.
• Bake at 300 for 40-50 minutes until top is golden brown.

CHESS CAKE

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.).