Chess Squares with Homemade Yellow Cake Mix
So, I needed an easy dessert recipe for my casserole drop-off. I am a member of the Casserole Team at my church, which means when a member is sick, has died or had a baby or generally has a problem where they are not able to do for themselves as they usually do, the Casserole Team signs up to feed the family for a week or two. I generally like to take a full meal but something really easy that they can reheat later. On this occasion, I made chicken bog (what's great about the casserole ministry is that I can make extra and save it for another time or serve it for dinner in my own house). Alongside the chicken bog, will be a side salad and then some sort of dessert. I opted for these Chess Squares (recipe listed below). The recipe was really easy and looked like something my Aunt made many times for Sunday dinner.
I didn't have cake mix and I only had a 4 oz. of cream cheese. I thought a half batch would be perfect anyway. The family I was supporting for dinner, are two young parents with a 3 year old and a newborn. In no way would they need or want a full 13 x 9 sheet of squares, nor did I want to keep the extra in my home. With my baking professionally three days a week, my middle does not need the sweets at home. The next step was to find a recipe for yellow cake mix, then cut it in half. Below are both recipes.
Homemade Yellow Cake Mix
(standard size 18.25oz)
http://chickensintheroad.com/cooking/homemade-yellow-cake-mix/#
2 cups all-purpose flour
1 1/2 cups sugar
1 tablespoon baking powder
1/2 cup non-fat dry milk
Combine flour, sugar, baking powder, and non-fat dry milk.
Overall, I was pleased with the cake mix. I was worried about the dry milk because I have never used it. My husband buys it for camping and back-packing so we always have it but I have never used it for baking. Of course, this is beyond easy to measure and mix and once it baked with the egg and butter from the Chess Squares recipe, I was happy with the crusty bottom.
Chess Squares
1 box yellow cake mix (Homemade Yellow Cake Mix)
3 eggs
8 oz cream cheese, softened
1/2 cup (1 stick) butter, melted
4 cups (1 lb) powdered sugar
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.
So I cut both recipes in half and used a square 8 x 8 Le Cruset Baking Dish. The crust I was pleased with but not the filling. I mixed the powdered sugar, cream cheese and egg in the mixer. Perhaps, I overwhipped or did not whip long enough, but I did achieve a very nice consistency, no clumps. But after the squares were baked, they had an egg-like consistency, tasting more of a quiche covered in powdered sugar than a cream cheese deliciousness. I have posted a picture. I think the egg must proved the custardy texture but it just failed to achieve that in my circumstances. Next time, I'll try less powdered sugar, more cream cheese and perhaps make more of a custard base with some heavy cream and half n' half.
As they are right now, I cannot serve these to people who don't know my baking. Oh well, it's another experiment for the books, another recipe down the road!
