Go gooey for the bake sale

Gooey Chess Cake is dense and delicious and is easily made with ingredients you probably have on hand. NASHVILLE, Tenn. – The bake sale tradition has benefited many worthy causes, but figuring out what to take can be challenging. Not just any recipe will work. It needs to look and taste delicious, but not need to be kept cool or made at the last minute.

“There are a lot of good options, but rather than going through the what-am- I-going-to-bake routine every time, consider creating a signature bake sale recipe,” said the Martha White® baking expert Linda Carman.“Aim for a recipe that is dependable, uses basic ingredients and is something you can make in advance and freeze. Of course, you also want it to be so delicious that folks look forward to it every year. With your recipe selected and the ingredients on hand, you’ll be ready to bake any time you get a request.”

A chocolate chip muffin mix makes these delectable Easy Chocolate Chip Blondies. Moist and gooey treats are always popular, so try this Gooey Chess Cake for your next bake sale. It is easy to stir up, and you’ll probably always have the ingredients in your pantry. The universally popular combination of butter and brown sugar in this dense cake is so rich and delicious it’s sure to be a hit. Or for those last minute requests, keep a couple of chocolate chip muffin mixes on hand and you’ll always be ready to make delectable Easy Chocolate Chip Blondies. You might want to wrap individual squares to sell by the piece which will net more for your charity than a higher price for the whole recipe.

To check out other great bake sale recipes, go to www.marthawhite.com.
Gooey Chess Cake
Crisco ® Original No-Stick Cooking
Spray
1 cup butter
2 1/4 cups brown sugar, firmly packed
(1 lb. package)
3/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
4 large eggs, lightly beaten
2 cups Martha White ® Self-Rising
Flour
1 cup chopped pecans
Powdered sugar

Heat oven to 350 degrees F. Spray 13x9x2-inch baking pan. Melt butter in large saucepan over low heat. Remove from heat. Stir in brown sugar, granulated sugar, vanilla, eggs, flour and pecans, mixing well after each addition.

Spread batter in prepared pan. Bake 35 to 40 minutes or until cake begins to pull away from sides of pan. (Cake will rise and fall a little in middle.) Cool on wire rack 10 minutes. Sprinkle with powdered sugar. Cool completely. Cut into squares. (15 servings)
Easy Chocolate Chip Blondies
Crisco ® Original No-Stick Cooking
Spray
2 (7.4 oz.) pkgs. Martha White ® Chocolate
Chip Muffin Mix
1/2 cup dark brown sugar, firmly
packed
6 tablespoons butter, melted and cooled

1 large egg, beaten
2 teaspoons vanilla extract
3/4 cup chopped pecans

Heat oven to 350 degrees F. (325 degrees F for dark, nonstick pan). Spray bottom of 8-inch square baking pan with no-stick cooking spray.

Combine muffin mix and brown sugar in large bowl; stir to blend evenly. Add butter, egg and vanilla. Stir until well blended. Stir in pecans. Spread evenly into prepared pan. Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool; cut into bars. (12 servings)