Reviewed: Oct. 24, 2009

Taste just like chess pie, we gobbled it up.

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Lindsay

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

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Reviewed: Oct. 11, 2009

I FOLLOWED THE INSTRUCTIONS to a T and it didnt turn out like i expected the bottom layer was dry cake the top layer mush and all i could taste was sugar i wont be making this again

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GWEN

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Reviewed: Jul. 10, 2009

Delicious!!! I only made it with 2 cups of sugar & it turned out tasty. I also added vanilla & it was great.

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Kdiaz331

Cooking Level: Intermediate

Home Town: Santiago, Santiago Metropolitan Region, Chile

Living In: Kissimmee, Florida, USA

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Reviewed: Jun. 25, 2009

I was so disappointed in how mine turned out. It really just tasted like baked sugar. It was too sweet.I dont know what went wrong. Maybe I should try it again just to be sure because so many others reviewed it highly.

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Michelle Hickey

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Reviewed: Apr. 22, 2009

I followed the recipe exactly. It was very good. The top did not become golden brown until a full hour had passed but the cake at the bottom was browned instead of light colored as in the picture. It was not gooey like I expected. It was much firmer than I thought it would be after reading reviews. I think I should have moved my oven rack up a little bit and cooked it a little less time. Regardless, I will definitely be making it again and I'll be taking it to work tomorrow to share with colleagues. I'm sure I'll get a thumbs up. My hubby actually liked it! Thanks!

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gatorgrl

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Reviewed: Mar. 9, 2009

this recipe is moist and sweet- if you're diabetic, this is not the treat for you. Goes well with milk to offset the sweetness. The recipe turned out well, but I wasn't aware of how sweet it was!!! *_*

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tttan83

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Reviewed: Feb. 26, 2009

This recipe was great. No doubt it's rich, try serving it with fresh raspberries and blueberries - the tastes truly compliment each other.

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mamajamejame

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Reviewed: Oct. 13, 2008

This is one of my husband's favorites growing up and i was eager to give it a try. The recipe is quite good. I have learned through trial and error that it is best made in a jelly roll pan and cut into cookie sized pieces due to the richness of it. I decrease the baking time to about 40 minutes.

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JmLucas

Cooking Level: Expert

Living In: Lafayette, Indiana, USA

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Reviewed: Sep. 16, 2008

I cut back on the baking time and added vanilla and a pinch of salt. Makes an interesting difference, small yet, a difference.

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theschroder

Cooking Level: Intermediate

Home Town: Arthur, Illinois, USA

Living In: Louisville, Kentucky, USA

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Reviewed: Sep. 6, 2008

This is a great treat and a permanent item on the menu for the guests - which means I make it at least every 10 days :) However - I wished there would be a rating with "5 stars after little alteration". I had to cut one star off because 4 cups of powdered sugar are way too much. I use only 1 1/2 cups but there are still guests that think the cake is too sweet. I, on the other hand, have a sweet tooth (I can eat sugar cubes like a horse ;) ) and think it is just perfect with the reduced sugar. And - be aware: 1 hour baking time will burn the cake. Better check after 35 to 40 minutes if top is already browned.

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Caljane

Cooking Level: Intermediate

Home Town: Cologne, Nordrhein-Westfalen, Germany

Living In: Devils Tower, Wyoming, USA

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Reviewed: Aug. 5, 2008

After reading all of the reviews about sweetness; I used a cake mix with 1/3 less sugar "Classic Yellow." I also decreased the 4 c. confectioner's sugar to 3 cups. I also used 1/3 less fat cream cheese. I was too trifling to go downstairs to our other refrigerator to get more eggs and only used 1 egg in the top layer with a tablespoon of oil (and it didn't even really need that). The dessert came out wonderfully !! I will agree with other reviewers that it is very rich and the baker has to watch the cake for browning and pulling from edges to ensure cake is done (toothpick method will not work). Thanks for submitting.

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ALIA_26

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Reviewed: Jul. 30, 2008

The recipe was easy to make, but it turned out just a bit too greasy for me. I halved the amount of sugar added though, so maybe I should have halved the butter as well for the topping. But... I'm not sure I'll make this again. The bottom of the cake was also a bit coarse/hard in my opinion, and I would have rather had a softer cake on the bottom.

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Grace

Cooking Level: Beginning

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Reviewed: Jul. 8, 2008

My son made this for a few friends and apparently it was a hit. We only got to split a small piece that was left. Everyone raved about how good it was. We will definitely be making this again. He followed the recipe all the way except for the confectioners sugar. He used regular sugar and it still turned out good!!!

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tashon2

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Reviewed: Jun. 12, 2008

My family loves this recipe; we having been making it for years - only we called it Gooey Bars - we added the pecans to the cake mixture before baking. It's great but rich!!

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Wanda

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Reviewed: May 25, 2008

Based on other reviewers, I decreased confectioners sugar to 3 cups. This is a great dessert, and reminds me of a local Philadelphia favorite called "butter cake", but this isn't as runny and gooey. Excellent recipe!

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ALK5B

Cooking Level: Expert

Home Town: Richboro, Pennsylvania, USA

Living In: Princeton, New Jersey, USA

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Reviewed: May 20, 2008

I messed up and cooked this cake at 350 for an hour. It was definately over cooked but still Great!!! I can't wait to make another one for my sister at the right temp. She loves chess pie so I will surprise her with this cake...yummmmm

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MSREDVETE

Cooking Level: Intermediate

Home Town: La Grange, California, USA

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Reviewed: May 18, 2008

I made this cake tonite, as directed except baked it @ 340 degrees for 40 minutes... due to oven variation. It was browned on top cooked thruout and absolutely delicious. For those concerned about sweetness, cut back on powdered sugar. I think the recipe is fine as it is !! happy baking !!!

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kyclchik

Cooking Level: Intermediate

Home Town: Lexington, Kentucky, USA

Living In: Florence, Kentucky, USA

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Reviewed: Apr. 1, 2008

This was soo good! At first, I had a piece right out of the oven and i wasn't very fond of it, but, next day after I warmed a refrigerated piece, it was phenomenal. So rich and I love the toffee like crust on top and custard like center. The only thing I have to say is that it was done way before an hour, only took 45 min. But will make this again, day ahead of course.

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Harmonie06

Cooking Level: Intermediate

Living In: Detroit, Michigan, USA

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Reviewed: Feb. 8, 2008

I just made this for the first time yesterday and received mixed reviews. I used a lemon cake mix b/c that's what I had. Otherwise I followed the recipe. The cake was done in a hour and held up well when cut but the taste was less than satisfactory. I won't be making this dessert again. Sorry.

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MaryLizBeth

Cooking Level: Intermediate

Home Town: Mobile, Alabama, USA

Living In: Alabaster, Alabama, USA

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Reviewed: Feb. 2, 2008

This is a great cake recommend that you use the CLASSIC yellow cake mix instead of the BUTTER RECIPE cake mix because it makes the bottom crust turn out better.

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