4 large eggs (divided)
1 (15 to 18-ounce) package butter cake mix
1/2 cup butter (softened)
1 (1-pound) box confectioners' sugar*
8 ounces of cream cheese (softened)
Optional: 1/2 teaspoon vanilla extract
Steps to Make It
Heat the oven to 350 F (180 C/Gas 4).
Grease and flour a 9-by-13-by-2-inch baking pan.
Grease baking pan
In a small bowl, lightly beat one large egg.
Beat egg in bowl
In a mixing bowl with an electric mixer, combine the cake mix, butter, and the beaten egg. Beat on low speed until the butter is blended into the dry cake mix and the egg mixture and the crumbs begin to clump together. Stop mixing and pat the crumbs firmly into the bottom of the prepared baking pan.
Mix cake mix, butter and egg. Pat down in baking sheet
In a mixing bowl with an electric mixer, beat the softened cream cheese until smooth. Add the confectioners' sugar and beat until the mixture is light and well blended. Beat in the remaining 3 large eggs. Continue beating until very smooth. Beat in the vanilla, if using.
Beat cream cheese, confectioners sugar, eggs, and vanilla until smooth
Pour the cream cheese batter over the first layer and spread to cover evenly.
Pour cream cheese mixture over baking pan
Bake the chess squares for 35 to 40 minutes, or until set and lightly browned.
Bake chess squares until browned
Cook on a rack and then cover the pan with foil or plastic wrap. Transfer the pan to the refrigerator to chill thoroughly before cutting. They are a little gooier if you cut them while they are still warm.
Cool on rack before cutting
This recipe makes about 24 (2-inch) bars.
Store the bars in the refrigerator until ready to serve.