Funny you should mention Chess Cake, as I was just doing a search for it the other day...I have made it a couple of times, and lost my recipe...There are lots of recipes on the net...and they are virtually all the same...Chess cake contain a box of cake mix, eggs, cream cheese etc, and it is very rich and dense...It has no frosting, is quite easy to make, and for those that like really rich, a big crowd pleaser....www.dixieweb.com/recipes/cakes/chess.htm This is the recipe that I have used...Enjoy!
What I've always been told Chess Cake is is three Chess Pies layered. No - I'm not kidding. It's enough to make your teeth hurt just thinking about it. I grew up on Chess Pie - sugar, butter, eggs, vinegar and cornmeal. My grandfather always told the "Hit's jus' pie" story, only his version had the word "Massa" at the front <sigh>. I've made it with chocolate, lemon and coconut. It's always good but so sweet. My Mother made a coconut version just yesterday for our Pie Sunday at church.
I have never heard of chess cake either, so did a quick search - looks like some kind of variation of cheese cake.
Here are a few links -
Here are a few "easy" variations:
This one has links to quite a few variations:
re: chef chicklet
Sure Tehama, I am happy to give it to you! Thanks for the chocolate version too!!
I see that I when I read the post that was for Chess "Cake" Sorry! I misread and was just thinking about the Lemon Chess Pie! Hope this is what you want!
Lemon Chess Pie in a Pate Brisee shell
2 Cups of sugar - I use bakers sugar
1/4 C heavy cream
1/4 C lemon juice
1T grated lemon zest
1/2 stick of butter
2 T flour
2 T cornmeal
Roll out the dough to 1/8 in thick on a floured surface to fit a 9 in pie pan
Chill the shell (dough) for 30minutes
in a bowl using an electric mixer bet together the sugar, the eggs, cream, lemon juice, zest, butter, flour and cornmeal until mixed well. Pour the mixture into the pie shell and bake in the lower third of the oven at 350 degrees - 40 minutes or until puffed and dark golden.
the filing will not appear set, but it will set as it cools - place on a baking rack to cool.
1 1/4 cup of flour, 3/4 stick of butter - mix well and chill - you can do this in a food processor to save time. using Ice cold butter, then cut the butter into cubes and mix into the flour - use the pulse button, works great.
I have never heard of Chess Cake either, but did get some hits when I Googled that term.
If your friend did mean chess pie, though, I cannot recommend a pie recipe higher than that of the Angus Barn's (a tradition in North Carolina). I have made more of these in my life than I care to remember: http://www.carolinacountry.com/Cookin...
My friends from Alabama make a chess pie that's just brown sugar, butter, buttermilk, eggs, vanilla, baked in a pie crust. Kind of like a pecan pie without the pecans. Very, very sweet, bit delicious in small doses. And I'm told the original of the name is from someone asking "What kind of pie is that - apple? lemon? custard?" and the answer is "no, it's jus' pie."