Lemon Chess Cake Name: Brandi Thomas Base: Shaw AFB Recipe: LEMON CHESS CAKE 1 pkg. lemon cake mix 1/2 c. (1 stick) butter, melted 4 eggs 1 pkg. (8 oz.) cream cheese, softened 1 tsp. lemon extract 1 pkg. (1 lb.) powdered sugar For Plain Chess Cake; substitute yellow cake mix for lemon cake mix and almond extract for lemon extract. Preheat oven to 350 degrees. Combine cake mix, butter and 1 egg in a large bowl, mix well. Pat down into an even layer in a 13 x 9 x 2 inch baking pan. Beat cream cheese in a medium sized bowl until fluffy; beat in the remaining 3 eggs and the lemon extract. Stir in powdered sugar until smooth. Spread cheese mixture over cake mixture in pan. Bake in preheated oven (350 degrees) for 50 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan on wire rack. Cut in rectangles to serve. (Cake will sink in middle.) Serves: 12.