Chess Squares (Butter Cake)

Chess Squares

1 box yellow cake mix
3 eggs
8 oz cream cheese, softened
1/2 cup (1 stick) butter, melted
4 cups (1 lb) powdered sugar

Preheat oven to 300 and spray a 9×13 dish with cooking spray. Mix cake mix, melted butter and one egg to a soft dough. Press into the bottom of the pan. Mix powdered sugar, softened cream cheese and remaining two eggs until smooth, about 1-2 mins. Pour on top of crust. Bake at 300 for 40-50 minutes until top is golden brown.

Almond Sheet Cake with Butter Frosting

2 cups flour

2 cups sugar

1 tsp salt

1 tsp baking powder

1 cup butter

1 cup water

1/2 cup sour cream

2 eggs, lightly beaten

1 tsp almond extract

sliced almonds, for sprinkling on top

Preheat oven to 350.  Grease and flour a 15 x 11 jelly roll pan.

In a large bowl, whisk together dry ingredients and set aside.

In a small saucepan, combine butter and water--bring to a boil, stirring occasionally.  Add to flour mixture and stir to combine.

Stir in sour cream, beaten eggs, and almond extract.

Pour into prepared pan and bake 22-25 minutes, or until a toothpick comes out clean.

Spread warm (not hot) cake with butter frosting (recipe below).  Sprinkle with sliced almonds.  Cut into squares and serve.

*Notes:  I don't make the frosting until I'm ready to frost the cake (it will start to harden if it sits).  I also sprinkle the almonds on top while the frosting is still warm so they'll stay in place.

Butter Frosting

1/2 cup butter

1/4 cup milk (the higher the fat content, the richer it will taste)

1/2 tsp almond extract

3 cups powdered sugar

In medium saucepan, combine butter and milk.  Bring to a boil over medium heat, stirring occasionally.  Remove from heat; whisk in almond extract, and gradually whisk in powdered sugar until smooth.  Frost warm almond cake.

*To Freeze:  Wrap cooled, un-frosted cake (still in the pan) in two layers of plastic wrap, then a layer of foil.  Will keep for up to 3 months!  Allow to thaw and frost before serving.

Super Moist Chocolate Bundt Cake

1 devils food cake mix (Dry--don't make it according to directions on the box)

1 -4 serving instant chocolate pudding mix

4 large eggs

1 cup sour cream

½ cup warm water

½ cup vegetable oil

1 ½ cups semi sweet chocolate chips

Place all ingredients except chocolate chips, in a large mixing bowl. Blend with electric mixer 1 minute.

Stir down sides. Continue to mix on medium speed for 2-3 minutes. Stir in chocolate chips. Pour batter into prepared bundt pan.

Bake 45-50 minutes at 350. Cool 20 minutes. Invert onto serving platter.

Frosting:

8 Tbsp butter (not margarine)

4 Tbsp cocoa powder

1/3 cup evaporated milk (I used 2%-it worked great)

4 cups sifted powdered sugar

Melt butter in medium saucepan over low heat. Whisk in cocoa and milk. Bring mixture just barely to boil, stirring constantly. Remove from heat. Beat in 2 or 3 cups of powdered sugar with electric mixer until smooth. Add more a little at a time until thickened and a good 'pourable' consistency. Pour warm frosting over warm cake. This recipe makes a lot of frosting.

Homemade Carmel for Carmel Apples

1 lb. brown sugar (2 1/3 C.)

1 cup Karo syrup

1/2 cup butter

1 can sweetened condensed milk

*Melt butter in heavy sauce pan. Then add remaining ingredients. Cook over medium heat 10-15 minutes or until soft-ball state is reached on candy thermometer. Then add 1 tsp. vanilla and a small amount of almond extract (if desired); stir. Let the carmel cool for 5-10 minutes then dip prepared apples into carmel. Place on waxed paper to cool.

Rice Krispie Ice Cream Dessert

2 1/2 Cups Rice Krispies (brown by broiling for 20 to 30 seconds or until light brown - be careful not to burn)

1 Cup Flake Coconut

1 Cup Brown Sugar

1/2 Cup Melted Butter

1/2 Cup Chopped Pecans

Mix all together, spread 2/3 of the mixture in the bottom of a 9x13 pan. Take 1/2 gallon of vanilla ice cream, cut and spread on top of crust. Sprinkle remaining crust over the top of the ice cream. Cover with foil and freeze until ready to serve.

Top each piece with fresh cut up strawberries and a dollop of cool whip or whip cream.

***I usually double the topping recipe. And I like to add cinnamon to the topping mixture, about 1 1/2 T. Then when I assemble the dessert I place a serving of the ice cream on a plate, then drizzle with warm honey, strawberries, whipping cream and a sprinkle of cinnamon.....yummy! Taste like fried ice cream from a mexican restaurant.