Reviewed: Jan. 24, 2012

Some versions of this cake call for an extra 1/2 cup of melted butter in the filling, which makes the cake taste greasy. I have used this recipe for years and love it. I suggest adding some vanilla or almond extract to the cake base and the filling. Sometimes the timing is tricky to get the filling to set just enough to be slightly gooey, yet have a crust that is not too brown or dry. Has anyone tried this recipe with 2 eggs in the cake--how did it compare to this recipe?

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Reviewer:

linda

Reviewed: Jan. 20, 2012

Very easy & great taste!

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Reviewer:

kt_dane_khyler

Reviewed: Sep. 6, 2011

This is just a great recipe, regardless of the sweetness it is excellent. Everything in moderation right? It is also nice with a few pecans chopped in. Loved this recipe for many years but all my life we call it chess cake???

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Reviewer:

BEA

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Cooking Level: Expert

Reviewed: Jul. 13, 2011

too sweet

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Reviewer:

kim

Reviewed: May 5, 2011

very sweet but good

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Reviewer:

messycook

Reviewed: Nov. 24, 2010

This was excellent. I tried it according to the original recipe and with one change ( I added a carmel sauce between layers) and I thought that both were excellent. Everyone loved this one!!

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Reviewer:

kburns

Reviewed: Sep. 8, 2010

I made this dessert three times in two days, so that should say just how much of a hit it was. The first day, I cooked it as directed and it came out much "gooier". The second day, I let it cook longer than the listed time, and it firmed a bit more. I think I liked it better firmer. I did make two changes to the recipe. I added a pinch of lemon extract(very very minute amount) and I also mixed in chopped pecans into the cake batter mixture. This is by far my favorite "cake" dessert ever!! It is going into my recipe binder for sure!

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Reviewer:

mscherry42

Reviewed: Aug. 26, 2010

Really good cake. I will make this again.

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Reviewer:

lynsey

Cooking Level: Intermediate

Reviewed: Mar. 31, 2010

Made this twice. First I followed recipe exactly and second time made changes. 4 Stars as written, but 5 stars with these changes: Reduce sugar to 2 cups and add 2 1/2 Tablespoons lemon juice to cream cheese mixture for a "cheesecake like taste"

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Reviewer:

ASHLEIGHL

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Beavercreek, Ohio, USA

Reviewed: Jan. 31, 2010

Not like a cake and not ooey goey. It turned out like a thin bar cookie with a sugar cookie like taste. Not sure how it could be served for breakfast as some have said? It would be the equivalent of eating a very sugary cookie. And, I followed the recipe exactly. Expected something very different. The cream cheese, which was why I made it, was invisible visually and in taste. I saw some in the store and they looked just like mine, so I must have done it right. There is cake mix in the recipe and cream cheese, but this recipe makes nothing more than a plain crispy very sugary cookie bar. If that is what you are looking for, then you might like this.

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