"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chess Cake Recipe

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This recipe for Chess Cake, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Shanta Jenkins Johns


1 box yellow butter cake mix
1 stick butter (softened)
1 cups pecans (chopped)
4 eggs (beaten)
1 box powdered sugar (minus 3 Tbsp)
8 oz block cream cheese (softened)

Preheat oven to 300.
Mix cake mix, butter, 2 eggs and pecans. This mixture will be stiff and crumbly.
Press into bottom of greased and floured 9x13 cake pan.
Cream together powdered sugar, 2 eggs and cream cheese.
Pour over cake mix.
Bake for 50-60 minutes.
Once cake is removed from oven, sprinkle with remaining powered sugar.




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