Chess Cake (a.k.a Gooey Butter Cake)

Our family is moving soon.  Just as soon as we find a house, pack our stuff, round up some help, and pick a date.  Soon.

This weekend the hubster and I were doing some clean up in our room, which really hasn’t been cleaned in the nearly five years we’ve lived here.  Under a few layers of dust and debris, I found an old fundraising cookbook.  It’s missing the cover and maybe another page or two, but inside are a few of my mom’s long-time standard recipes.  Many of them, if not all, are desserts, because mom loved to bake, and they’re all ones that rustle up fond memories of my childhood.

I’m going to start sharing them here, both to share with others and to preserve them in a digital format for myself.  Join me in a walk down memory lane for the next few days, starting with a recipe that’s quick, easy, and delicious.

Chess Cake

1 box white cake mix (mom also used chocolate)

1 stick margarine

1 egg

Use a pastry blender and mix well.  Press into a 9 x 13 pan.

2 beaten eggs

8 oz block cream cheese

1 lb powdered sugar

Mix together and pour over base.  Bake at 350F for 35-40 minutes.

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