Chewy Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, combine cake mix, margarine, 1 egg and 2 teaspoons vanilla. Press into a 9x13 inch pan.
• Using the same bowl, combine cream cheese, 2 eggs, 2 teaspoons vanilla and 4 cups confectioners' sugar. Mix together until smooth. Pour over cake mixture.
• Bake in the preheated oven for 35 to 40 minutes. Cake will rise up around sides of pan and look fallen when done. Allow to cool.

Steps:

• Preheat the oven to 350 degrees F. Butter an 8-inch square baking dish.
• Melt the butter in a small saucepan. Turn off the heat and let cool slightly, then add the brown sugar, almond and vanilla extract and stir until smooth. Stir in the egg.
• Whisk together the flour and baking powder in a small bowl, then fold the mixture into the brown sugar mixture. Fold in the pecans. Pour the batter into the prepared baking dish and bake until set around the edges but still loose in the center, about 20 minutes. Let cool completely, then sift confectioners' sugar on top. Cut into 16 squares.

Steps:

• Heat oven to 350°F.
• In 1-quart saucepan, heat raisins, dates and brandy to simmering over medium heat. Remove from heat; let stand 15 minutes. Drain; set aside. Discard liquid.
• Meanwhile, in large bowl, stir together cake mix, brown sugar, orange zest, cinnamon, ginger and nutmeg. In small bowl, stir melted butter, egg and water until blended. Add butter mixture to cake mix-brown sugar mixture; beat with spoon until well blended. Add drained fruit, maraschino cherries, nuts and candied cherries.
• Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets.
• Bake 11 to 13 minutes or until edges are set. Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan, or for thinner bars, use a 10x15 inch jellyroll pan.
• Melt butter in a saucepan over medium heat. Stir in brown sugar until smooth. Remove from heat and let cool slightly.
• Stir the eggs and vanilla into the brown sugar and butter. Mix in the chopped pecans, and then the flour. Spread evenly in the prepared pan.
• Bake for 25 minutes in the preheated oven, or until golden brown. Allow to cool before cutting into bars.

Steps:

• Combine butter and brown sugar in mixing bowl and beat well.
• Beat in eggs, one at a time.
• Add salt and sifted flour, mixing well.
• Stir in vanilla and pecans.
• Pour into a greased and floured (or use Bakers' Joy) 9x13-inch cake pan.
• Bake at 325 degrees for 30 minutes or until cake tests done.
• Cut into bars.

Steps:

• Preheat oven to 350°. Pour butter into a 13x9-in. baking pan. In a large bowl, combine the next 6 ingredients; mix well. Stir in pecans. Spread over butter. , Bake 30-35 minutes. Remove from oven. If desired, immediately dust with confectioners' sugar. Cool before cutting.

Steps:

• 1. Melt butter in a mid size pot,And take off heat, let cool.
• 2. Stir in both Sugars and Vanilla and mix well.
• 3. Put eggs in a separate bowl and beat well.add to cool butter and sugar mixture.mixing well.
• 4. Then pour in flour, stir until well incorporated then stir in pecans , mixture will be thick. pour batter into greased pan, at least 2 inches deep and 13 inches long.bake at 350 until golden brown and tooth pick comes out clean in center. about 30 to 40 minutes.cut into squares while warm.

Steps:

• Preheat oven to 300°F.
• Grease a 9x13-inch pan.
• Using an electric mixer, cream butter and sugar until light and fluffy.
• Add eggs one at a time, beating after each egg.
• Add flour; mix well.
• Stir in vanilla and pecans by hand.
• Pour into prepared pan (batter will be stiff).
• Bake for 45 minutes.
• Let cool; then dust with powdered sugar.
• Cut and serve.