"This cake is very rich, and is great to take to gatherings." — Kathy Bliesner
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1 (18.25 ounce) package
yellow cake mix
1 (8 ounce) package
cream cheese, softened
This is a super recipe! It's easy, rich, and liked by all.
I'd recommend coating your spatula in cooking spray to make getting the first layer spread into the pan since it's a bit sticky.
Made as is this is a two star recipe. No not pretty but tasted OK - it is sweet and a bit eggy. I think I might like recipes that call for just one or two eggs a bit better. I think an addition of a splash of vanilla wouldn't hurt for the topping. Good advice to spray your hands with vegetable spray or your spatula to get the base in easily. I can see how you could add things to the base like nuts or coconut and play around with the topping - think lemon zest with a lemon cake base. I also think the bake time is a bit long - I should have pulled mine after about 45 minutes and I know my oven temp is right since I moniter it with an oven thermometer. Got a bit brown esp. around the edges.
This is such a good recipe. I was wanting to submit this recipe to the site, but after doing a quick search, found it was already here. There are so many variations you can make too. You can use lemon flavored cake mix to make it what my mom calls "lemon squares" or you can follow the recipe posted here and add approx. 2 cups of chocolate chips to the top layer for a chocolately twist. Either way is great! One warning though, this isn't a "normal" cake. If you insert a toothpick to ensure it's thoroughly cooked, it won't come out clean. Look for the top to brown as this is a very gooey.
This cake was fabulous!! If you're looking for a beautiful LOOKING cake, this isn't it. If you're looking for an easy cake with a delightfully unique taste, this is the one. The bottom layer has the consistency of a moist cake whereas the top layer has more a pudding-like texture...this is how a chess cake (and pie) is supposed to be. It is absolutely a delicious cake that I will be proud to serve to my inlaws tomorrow. Oh, and I used fat free cream cheese and low fat butter (just added an extra tablespoon of butter in each layer which puts back the liquid that low-fat butter is missing). I also added 3/4 cup of crushed pecans to the top of the bottom layer. I feel that added JUST what the recipe needed to be perfect! By the way, heat it up for a few seconds in the microwave and serve with ice cream. Wonderful! Enjoy! Ally
this is awesome, I have been making it for years, however the recipe I've used only has butter in the base, not the top (in other words, the top is 8 oz cream cheese, 1 lb confectioners sugar, 1 egg (since no butter) and 1 t vanilla). It also has 3/4 c nuts mixed in to the bottom layer. I love this stuff, it's addictive!
My mom and I have been making this for years. The only difference is we only use one egg and a stick of butter with the cake mix and no butter in the cream cheese mixture, then bake at 350 for 35 minutes. Helpful hints ~ if dough is too thick add 1 teaspoon of water and when pressing the dough into your pan, spray your hands with something like Pam.
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.
I am a caterer, and this recipe is not only appealing to chess pie lovers, but also to those who don't like the extreme sweetness of Chess Pie. Also you don't have to worry about the crust falling off when you cut it! It is a huge hit, and often requested by clients.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 171
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