This is Shelby's absolute favorite dessert. His grandma used to make it for him and then his mom. I was a little nervous the first time I made it because Grandma's cooking is always a lot to live up to! It turns out that it is really easy to make; you just have to be careful not to over bake it. Anyway, it is absolutely delicious and I understand why he used to polish off an entire tray of it in a day when he was younger. :) It is really rich and sweet so it is perfect alongside a cup of coffee.
Chess Cake
Bottom Layer:
1 Yellow Cake Mix, dry (do not add the ingredients called for on the box)
1 Egg, beaten
1 Stick (1/2 cup) Unsalted Butter, softened
In a large bowl, mix together well with a fork. Mixture will be dry and crumbly. Press in bottom of 9x13" cake pan.
Top Layer:
8oz Cream Cheese, softened
16oz Powdered Sugar
2 Eggs, beaten
Beat with electric mixer on medium speed until smooth and well blended. Pour over cake mixture.
Bake at 325F for 55 minutes or until edges are very light brown and slightly puffy as shown below. Let cool completely before serving.
This quickly goes from perfectly done to over cooked so be careful not to leave it in too long. It will still be edible if you over cook it but you may have to cut off the edges and the cake layer won't be as soft and chewy.
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8 comments:
This is going to be a yummy dessert for my family this weekend. Thanks for sharing!
I did something wrong, apparently. :) My cake tastes great but is completely falling apart. How 'dry' is the cake mix layer supposed to be? Mine was extremely dry, very crumbly. I added a pinch (probably a tsp or less) of canola oil just to moisten it up a bit. And then when I was mixing the cream cheese, butter, & eggs in the mixer, I wasn't sure how long to mix or what consistency to look for. I'd love to try again if I can figure out my mistakes and rectify them! Thank you! :)
Christine - The cake mix layer should be more chewy than dry and crumbly. I would try using more butter or possibly melting the butter completely down first so that it moistens the cake mix better. The top layer should be mixed until smooth and creamy. I hope that helps! Let me know if you still have trouble with it. :)
I let it cool a bit longer and tried again and it seems to be staying together quite well. My 2-year old daughter is eating the heck out of it right now... lol! I think I did it alright, I wasn't exactly sure what to expect. The cake mix layer is chewy now - I am sorry I wasn't more clear, as I meant to ask if the cake mix layer should be crumbly/dry when I put it in the pan prior to baking. So all this to say that I think I did an okay job, lol - I just needed to have a little patience and a bit more confidence! :) (BTW I am making another of your recipes for dinner tonight. Thanks for being awesome!)
Christine - I'm glad that it turned out better after cooling! I edited the recipe so that it is a bit more descriptive. When I have made a recipe a bunch of times I know exactly what to expect so I have trouble thinking of things that might confuse people who are new to the recipe. Thanks for letting me know about the troubles you were having with it. Hopefully the new edits will be helpful to others as well. :)
Thank you! I think that will help others as I was easily confused (but hey, it doesn't take much). ;) My kids are LO-VING-IT right now.
Interesting - When I read the ingredients I realized this is what we call Gooey Butter Cake here in St Louis. It is addicting isnt it?
Great recipe BUT...try adding sliced almonds ( a lot) on top BEFORE you bake it---YUM!
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