Chess Pieces: Yellow Chess Cake Recipe

Is it just me, or does the phrase "light summer dessert" seem like a fancy way of saying "low fat, dull suffering"?

Luckily, there's an antidode: Aimee's Chess Cake, a recipe I found in The Cake Mix Doctor Returns . Similar to that St. Louis specialty called Gooey Butter Cake, this dessert is decadently, deliciously, delightfully, thick as a brick.

The recipe I adapted suggests cutting "into small bars because it's so rich"--but my vote goes for big, fat slices. Topped with candied nuts. Take that, low-fat dessert!

Yellow Chess Cake

Adapted from Aimee's Chess Cake from The Cake Mix Doctor Returns


  • Vegetable oil for the pan
  • Flour, for dusting the pan
  • 1 package plain yellow cake mix
  • 1 stick (8 tablespoons) butter, melted
  • 3 large eggs
  • 4 cups confectioners' sugar, sifted
  • 1 package cream cheese, at room temperature
  • 2 teaspoons vanilla
  • 1 cup candied walnuts (I used these ones ) --these are optional but I like the texture and flavor they add


  1. Preheat oven to 350 degrees F. Grease and flour one 9 x 13 inch pan.
  2. In a large bowl mix together cake mix, butter and 1 egg. Pat batter into greased 9x13 inch pan.
  3. In a medium size mixing bowl mix together cream cheese, 2 eggs and sugar. Pour the cream cheese mixture over the cake mix batter. Sprinkle the nuts on top.
  4. Bake for 35 minutes or until golden brown on the edges (the middle will still be soft but will set to a solid but gooey consistency as the cake cools).

CakeSpy Note: Like this cake? You might also enjoy Houdini Bars.