When I was in Austin, my grandmother and I stopped at the Sweetness Bakery to pick up some desserts for Easter dinner. This little bakery on Far West Drive was super cute with Tiffany blue walls, white trim accents and, of course, a bevy of nicely decorated desserts, including a Captain America cake.
We got gluten-free brownies, chocolate cranberry bars and Texas Gold bars. I had never heard of Texas Gold bars, but they looked great (unfortunately, I didn’t snap a picture)! The bar was light but rich in sweetness. Immediately, I could taste cream cheese, but the rest of the contents I could not guess.
So I looked up a recipe once I got home. Turns out Texas Gold bars are also known as Chess Squares. Paula Deen even has a similar recipe called Ooey Gooey Butter Cake. I’m going to stick with my Texas roots and call the bars Texas Gold, and I will be making these sometime in the near future.
- 1 box yellow cake mix
- 3 eggs
- 8 oz cream cheese, softened
- 1 teaspoon vanilla
- 1/2 cup (1 stick) butter, melted
- 4 cups powdered sugar
Preheat oven to 300 and grease baking dish. Mix cake mix, melted butter and one egg until a soft dough forms. Press into the bottom of the baking dish. Mix powdered sugar, cream cheese, remaining eggs and vanilla until smooth. Pour on top of the dough. Bake at 300 for 40-50 minutes until the top is golden brown. Let cool and then cut into bars.