Yellow Chess Cake Recipes

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EASY CHESS CAKE



Easy Chess Cake image

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

1 (18.25 ounce) package yellow cake mix
½ cup butter, softened
3 eggs
1 (8 ounce) package cream cheese
4 cups confectioners' sugar

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



Chess Cake image

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

1 (18.25 ounce) package yellow cake mix
2 eggs
½ cup butter, melted
1 (8 ounce) package cream cheese, softened
½ cup butter, melted
2 eggs
4 cups confectioners' sugar

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

LEMON CHESS GOOEY BUTTER CAKE



Lemon Chess Gooey Butter Cake image

Provided by Food Network

Categories     dessert

Time 1h

Yield 20 servings

Number Of Ingredients 9

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.

SOUTHERN CHESS SQUARES



Southern Chess Squares image

This recipe is similar to many others I've seen, but in my opinion, these are the BEST! They are also great for bake sales when individually wrapped.

Provided by prissycat

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Cheesecake

Time 1h5m

Yield 24

Number Of Ingredients 7

1 (18.25 ounce) package yellow cake mix
1 cup melted butter
1 egg
1 cup chopped pecans
2 (8 ounce) packages cream cheese
4 cups confectioners' sugar
2 eggs

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.

Nutrition Facts : Calories 344.1 calories, Carbohydrate 37.9 g, Cholesterol 64.5 mg, Fat 20.6 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 9.8 g, Sodium 260.2 mg, Sugar 29.2 g

CHESS CAKE



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

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.

SUNNY CITRUS CHEESECAKE



Sunny Citrus Cheesecake image

This beautiful layered cheesecake takes a bit longer to make, but the end result is so worth it! Citrus seems to be the perfect ending for an Easter meal, and the bright flavors really shine in this dessert. -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 2h

Yield 16 servings.

Number Of Ingredients 22

1 cup all-purpose flour
1/3 cup sugar
1 teaspoon grated lemon zest
1/3 cup cold butter, cubed
4 packages (8 ounces each) cream cheese, softened
1-1/3 cups sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
4 large eggs, room temperature, lightly beaten
1/4 cup lime juice
1 tablespoon grated lime zest
3 drops green food coloring
1/4 cup lemon juice
1 tablespoon grated lemon zest
6 drops yellow food coloring, divided
1/4 cup orange juice
1 tablespoon grated orange zest
2 drops red food coloring
3/4 cup sour cream
1 tablespoon sugar
1/4 teaspoon lemon extract
Optional: Orange slices, lime slices and lemon slices

Steps:

  • Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet., In a small bowl, mix flour, sugar and zest; cut in butter until crumbly. Press onto bottom of prepared pan. Bake until edges are lightly browned, 25-30 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in flour and vanilla. Add eggs; beat on low speed just until blended. Divide batter into thirds. To 1 portion, add lime juice, lime zest and green food coloring. Pour batter over crust., Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. Bake until center is just set and top appears dull, about 25 minutes., Meanwhile, to another portion of batter, add lemon juice, lemon zest and 3 drops yellow food coloring. Carefully remove pan from oven. Gently spoon over lime layer. Return to oven; bake until center is just set and top appears dull, about 25 minutes., To remaining batter, add orange juice, orange zest, red food coloring and remaining 3 drops yellow food coloring. Carefully remove pan from oven. Gently spoon over lemon layer., Return to oven; bake until center is just set and top appears dull, 30-35 minutes. Carefully remove pan from oven., In a small bowl, whisk topping ingredients. Gently spoon over cheesecake in small dollops; spread carefully. Return to oven; bake 5 minutes., Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan. If desired, top with orange, lime and lemon slices. Refrigerate leftovers.

Nutrition Facts : Calories 394 calories, Fat 27g fat (16g saturated fat), Cholesterol 117mg cholesterol, Sodium 231mg sodium, Carbohydrate 33g carbohydrate (25g sugars, Fiber 0 fiber), Protein 6g protein.

CHESS CAKE RECIPE - (4.1/5)



Chess Cake Recipe - (4.1/5) image

Provided by tammyjames17

Number Of Ingredients 6

1 box yellow cake mix
1 egg
1 stick butter
1 (16-ounce) box confectioners' sugar
2 eggs
1/2 to 1 bar of cream cheese

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.

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