Easy Chess Cake Food

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.

CHEESECAKE

Steps:

• Position a rack in the middle of the oven and preheat to 350 degrees F.
• To make the crust: In a small bowl, mix the cracker crumbs with the melted butter and the sugar together until evenly moistened. Press the crumb mixture onto the bottom of a 9-inch springform pan. Bake the crust until golden brown, about 10 to 12 minutes. Cool the pan on a rack.
• Lower the oven temperature to 325 degrees F. In the bowl of a standing mixer fitted with the paddle attachment, or with a hand-held mixer, cream the cream cheese on medium speed until smooth. Gradually add the sugar and beat until light and fluffy. (Stop mixing and scrape down the sides of the bowl and beaters as needed.) Beat in the sour cream. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla and cream. Pour the batter into the prepared pan.
• Bake until the top of the cheesecake is lightly browned, but the center still jiggles slightly, about 45 minutes. Cool the cake in the pan on a rack. Cover with plastic wrap and refrigerate overnight before serving.
• To remove the cake from the pan, run a knife or offset spatula around the edges to release the edges from the pan. Open the springform pan and remove the ring.
• Cut the cheesecake into wedges and serve with berries or a raspberry sauce if desired.

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:

• 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 CHEESECAKE

Steps:

• Beat the cream cheese,eggs,sugar and vanilla in a mixing bowl with a electric mixer until smooth.
• Spoon into pie shell.
• Bake at 325 for 45 minutes.
• I have made this with fresh fruit and also used canned blueberries.

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.

LEMON CHESS GOOEY BUTTER CAKE

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.

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.

24 EASY CAKE MIX DESSERT RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a cake mix treat in 30 minutes or less!

EASY CHESS SQUARES

Steps:

• Gather the ingredients. Preheat the oven to 350 F.
• Grease and flour a 9 x 13-inch baking pan.
• In a small bowl, lightly beat 1 of the eggs.
• In a mixing bowl with an electric mixer, combine the cake mix, butter, and the beaten egg. Beat on low speed until the butter is blended into the dry cake mix and the egg mixture and the crumbs begin to clump together. Stop mixing and pat the crumbs firmly into the bottom of the prepared baking pan.
• In a mixing bowl with an electric mixer, beat the softened cream cheese until smooth. Add the confectioners' sugar and beat until the mixture is light and well blended. Beat in the remaining 3 eggs. Continue beating until very smooth. Beat in the vanilla, if using.
• Pour the cream cheese batter over the first layer and spread to cover evenly.
• Bake the chess squares for 35 to 40 minutes, or until set and lightly browned.
• Cool on a rack and then cover the pan with foil or plastic wrap. Transfer the pan to the refrigerator to chill thoroughly before cutting. They are a little gooier if you cut them while they are still warm.
• This recipe makes about 24 (2-inch) bars. Store the bars in the refrigerator until ready to serve.

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.).

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).