RECIPE FOR CHESS CAKE RECIPES

KENTUCKY CHESS BARS | JUST A PINCH RECIPES

Kentucky Chess Bars | Just A Pinch Recipes image

This recipe will make you slap the dog and spit on the fire. When I make these, they don't last an hour in my house. Family and friends eat them right up and don't even leave a crumb. I am always having people request these naughty, sweet, just too good not to share bars. ENJOY!!!

Provided by Kim Piepgras @uneakstuff

Categories Desserts

Prep Time 15 minutes

Cook Time 35 minutes

Number Of Ingredients 5

Ingredients

3 - eggs
1 package(s) yellow butter cake mix
1 stick(s) butter
8 ounce(s) package of cream cheese
1 package(s) confectioners sugar (powder sugar)

Steps:

1 Yellow Cake Mix 1 Egg 1 Stick of Butter
Mix 1 egg into cake mix. Melt butter, add to egg / cake mixture. Stir until becomes a ball. Pat into greased 12x15 flat pan.
Take 8 oz. Cream Cheese and beat with mixer until smooth. Add 2 eggs and 1 box of confectioner sugar. Mix until smooth.
Pour on top of cake mixture and bake 30-35 minutes or until light golden brown in color. Bake at 350 degrees.
Cool completely before cutting.

RED VELVET CAKE RECIPE - NYT COOKING

Red Velvet Cake Recipe - NYT Cooking image

This is similar to the original recipe that began the red velvet craze. It was developed by the Adams Extract company in Gonzales, Tex. The original recipe, popularized in the 1940s, called for butter flavoring and shortening and is usually iced with boiled milk, or ermine, frosting.

Provided by Kim Severson

Total Time 1 hours

Yield One 9-inch cake

Number Of Ingredients 12

Ingredients

1/2 cup/115 grams butter, at room temperature, plus 2 tablespoons to prepare pans
3 tablespoons/20 grams cocoa powder, divided
1 1/2 cups/300 grams granulated sugar
2 eggs
2 teaspoons/10 milliliters vanilla extract
2 tablespoons/30 milliliters red food coloring
1 teaspoon/6 grams salt
1 teaspoon/5 grams baking soda
2 1/2 cups/320 grams flour, sifted
1 cup/240 milliliters whole buttermilk
1 tablespoon/15 milliliters vinegar
Ermine icing (see recipe), or other fluffy white icing

Steps:

Heat oven to 350 degrees. Prepare three 9-inch cake pans by buttering lightly and sprinkling with 1 tablespoon sifted cocoa powder, tapping pans to coat and discarding extra cocoa. (This recipe can also be made in 2 9-inch cake pans.)
Cream butter and sugar together. Add eggs one at a time and beat vigorously until each is incorporated. Mix in vanilla.
In a separate bowl, make a paste of the remaining 2 tablespoons cocoa and the food coloring. Blend into butter mixture.
Sift together remaining dry ingredients. Alternating in 2 batches each, add dry ingredients and buttermilk to the butter mixture. In the last batch of buttermilk, mix in the vinegar before adding to the batter. Mix until blended.
Divide batter among 3 pans and bake for about 20 to 25 minutes. Cool on a rack completely.
To assemble, remove 1 cake from its pan and place flat side down on a serving platter. Drop about 1 cup of icing onto cake and, using a flat spatula, spread evenly over top. Remove the second cake from its pan. Place flat side down on top of first layer. Use remaining frosting to cover top and sides of cake.

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BLACK CAKE RECIPE - NYT COOKING

Although black cake is descended from the British plum pudding, for Caribbean-born New Yorkers and their children, who number more than half a million, it evokes nostalgia for the islands, where the baking was a solemnly observed annual ritual. The cake is baked just before Christmas and eaten at Christmas dinner and afterward, in thin slices, for as long as it lasts. Because of the soaking of the fruit and the use of brown sugar and a bittersweet caramel called browning, black cake is to American fruitcake as dark chocolate is to milk chocolate: darker, deeper and altogether more absorbing.
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