They say that there are two types of people in the kitchen – bakers and cooks. If I had to put myself into a category, I’d definitely lean toward baker. I have a few dishes that have become part of my standing repertoire, but as a recent attempt at a ham and bean soup will attest, my skills lean toward those recipes that involve copious amounts of butter and sugar, NOT meat, veggies or starch.

I’m not a southerner by birth, but I first moved to Texas nearly two decades ago. In the years since, I’ve learned about the fine art of casserole making AND just how many wonderful ways there are to combine butter and sugar. So…without further ado, here’s a personal favorite. I first heard it called Chess Cake but Paula Deen has perfected it as “Ooey Gooey Cake.” Regardless of what you call it, I can promise you it will be a dessert everyone loves.

CHESS CAKE

Ingredients:
1 box of yellow cake mix
3 eggs
1 teaspoon of vanilla
2 sticks of butter
1 package of cream cheese
1 box (16 oz) of Confectioners Sugar

Mix one stick of melted butter with one egg and the yellow cake mix. Mix thoroughly with a mixer until the dough is thick and easy to work with. Press into the base of a 9x13 glass pan.

Take a package of cream cheese and cream with the mixer. Add two eggs and the teaspoon of vanilla, continue mixing. Once fully mixed together, slowly add in the Confectioners Sugar. Mix thoroughly, then layer the mixture over the base you’ve already pressed into the pan.

Bake at 350 degrees for 40-50 minutes (depends on your oven…mine’s perfect around minute 43). The top gets a very thin crust and the insides below should be slightly wet on a tester or thin knife.

Let cool and enjoy!

Happy Baking AND Reading!
Addison