Chess Cake is a timeless Southern dessert featuring a rich, gooey cream cheese filling over a buttery cake base. The recipe uses a lemon cake mix for a light, tangy foundation topped with a sweet cream cheese mixture made with powdered sugar and eggs. Once baked, the cake has a slightly crisp golden crust and a soft, custard-like interior. It’s perfect for holidays, potlucks, and family gatherings, offering both nostalgia and simplicity. Best served at room temperature, Chess Cake embodies the charm of old-fashioned Southern baking.
Ingredients
For the Base Layer:
- 1 box lemon cake mix (15.25 oz)
- 1 stick oleo (½ cup butter or margarine, melted)
- 1 egg (large, beaten)
For the Topping:
- 16 oz powdered sugar
- 8 oz cream cheese (softened)
- 2 eggs (large )
Instructions
Step 1: Prepare the Cake Base
- In a mixing bowl, combine the lemon cake mix, melted oleo, and 1 beaten egg.
- Mix well until the dough forms.
- Press the mixture evenly into a greased and floured 9×13-inch baking pan.
Step 2: Make the Cream Cheese Filling
- In a separate bowl, beat the cream cheese and eggs until smooth.
- Add the powdered sugar gradually and continue mixing until fully blended.
Step 3: Assemble and Bake
- Pour the cream cheese mixture evenly over the cake base.
- Bake at 350°F (175°C) for 25–30 minutes, or until the top is golden brown.
Step 4: Cool and Serve
- Allow the cake to cool completely before cutting into squares or bars.
- Do not refrigerate.
Tips
- Let the melted oleo (butter/margarine) cool slightly before mixing with egg to avoid scrambling.
- Line the pan with parchment for easier removal and cleaner cuts.
- Use lemon cake mix as written; yellow cake mix can be substituted if lemon is unavailable.
- For a slightly tangier topping, add a small squeeze of lemon juice or zest to the cream cheese layer.
- Ensure cream cheese is fully softened to avoid lumps in the filling.
- Do not overbake, the top should be golden brown while the center stays soft.
- Cool completely before cutting for neat squares.
- Add a light dusting of powdered sugar on top after baking for presentation.
- This dessert is rich; cut small squares for bite-size portions.
- Follow the card’s instruction: do not refrigerate for classic texture.
Nutrition
Calories: 310kcalCarbohydrates: 45gProtein: 3gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 65mgSodium: 210mgPotassium: 75mgFiber: 0.5gSugar: 35gVitamin A: 320IUCalcium: 35mgIron: 0.8mg
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