4/30/10

Chess Squares: Finger-lick' Good Recipes Friday/Weighing In



Chess Squares
No Southern gathering in complete without a pan of these gooey gems!



I first learned of Chess Squares when Mrs. Betty Austin gave me the recipe for making them at a bridal recipe shower held for me, when Larry and I were getting married. The recipe was new in our area in the mid-80's, and everyone quickly fell in love with Chess Squares! We all pretty much immediately started playing around with the recipe, seeing how many different varieties of Chess Squares we could invent. Hundreds of variations can be made by using different flavors of cake mix and by adding an array of "mix-in," such a chocolate chips, shredded coconut and pecans - just to name a few!

Paula Deen made these treats world-famous when she came on the cooking scene. Paula calls hers Gooey Butter Cakes. Paula's Gooey Butter Cakes are the same as Chess Squares, with an additional stick of melted butter added to the filling ingredients. Personally, I think 2 sticks of butter in this recipe is overkill. But, who am I to argue with Paula Deen? Butter has gotten her where she is today!
Here's the recipe for Chess Squares. If you like, add that extra stick of melted butter to the filling and call it Gooey Butter Cake!

Chess Squares

1 package butter cake mix
1 stick butter, softened
1 egg, lightly beaten
8 ounces cream cheese, softened
1 box confectioners' sugar, about 3½ cups
3 eggs, divided

Preheat oven to 350 degrees. Coat a 9x13-inch pan with cooking spray.

Crust: 
Combine cake mix, butter and one egg. (I like to "cut" the butter into the cake mix - like you're making biscuits, and then add the egg. I really think it makes the texture better. Some recipes call for you to melt this stick of butter. Either way works! It's up to you!)
Pat crust mixture into 9x13-inch pan.

Filling:
With an electric mixer, combine cream cheese, confectioner’s sugar and three eggs until smooth.
Pour cream cheese mixture over crust mixture.
Bake for 35 to 40 minutes, or until lightly browned and done.

5 comments:

  1. Well, I'm holding at the same one-pound-down weight, but these recipes - I blame them!
    Here's the one that prevented me from being lower this morning, I calculated it was almost 600 calories for my portion, and I used 2% instead of cream! Worth every bite - or at least the first several :-)
    http://thepioneerwoman.com/cooking/2010/04/pasta-with-tomato-blue-cheese-sauce/

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  2. Oops, I forgot to say what my link was *L* It's stuffed bell peppers with eggs.

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  3. Yeah, I do have one...Fresh Apple Cake. It's the most requested dessert at my house. I'll email you the recipe (If I've shared it with you before, I don't remember.)

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  4. Recipe for chess squares says 3 eggs divided, but instrustions it says 1 egg for crust. Later it says 3 eggs. That makes 4 eggs and no dividing. Please help I need to cook these tommorrow. Thanks

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Thanks for sharing! I love comments!