PAULA DEAN CHOCOLATE CAKE RECIPES RECIPES

Name: Paula Deen's Chocolate Eclair Cake
Prep time: 20 min
Cook time: 1 d
Total time: 1 d 20 min
Yield: 20 serving(s)
Ingredients: 1 (1 lb) box graham cracker; 2 (3 1/4 ounce) boxes French vanilla instant pudding; 3 1/2 cups milk; 1 (8 ounce) container frozen whipped topping, thawed; 3 cups confectioners' sugar; 1 cup cocoa; 6 tablespoons butter, softened; 2/3 cup milk; 4 teaspoons light corn syrup; 4 teaspoons pure vanilla extract

PAULA DEEN'S CHOCOLATE ECLAIR CAKE RECIPE - FOOD.COM

Paula Deen's Chocolate Eclair Cake Recipe - Food.com image

There are other similar recipes, but this one is simply spectacular! I think it's because I have added an extra layer of the "frosting" to the middle. As if it needed to be richer... This recipe is from Paula Deen and I have simply doubled the frosting and just added another layer within the cake. As with other Eclair Cakes, this one is better if it sits in the refrigerator for at least 12 hours. Hard to resist digging in any sooner!

Total Time 24 hours 20 minutes

Prep Time 20 minutes

Cook Time 24 hours

Yield 20 serving(s)

Number Of Ingredients 10

Ingredients

1 (1 lb) box graham cracker
2 (3 1/4 ounce) boxes French vanilla instant pudding
3 1/2 cups milk
1 (8 ounce) container frozen whipped topping, thawed
3 cups confectioners' sugar
1 cup cocoa
6 tablespoons butter, softened
2/3 cup milk
4 teaspoons light corn syrup
4 teaspoons pure vanilla extract

Steps:

Butter bottom of a 13x9 pan. Line with whole graham crackers.
Using electric mixer, mix pudding with milk. Beat at medium speed for 2 minutes.
Fold in whipped topping.
Pour half the pudding mixture over crackers.
Spread half of frosting over top. (see below how to make frosting).
Place another layer of whole graham crackers on top on frosting layer.
Pour remaining half of pudding mixture over top.
Cover with another layer of whole graham crackers.
Spread remaining half of frosting on top.
For Frosting: Blend together sugar and cocoa.
Add butter and milk, mixing well.
Add corn syrup and vanilla and stir until creamy.
Refrigerate cake for 24 hours before serving!
Note: Cooking time reflects refrigeration for 24 hours, rather than actual cooking time.

Nutrition Facts : Calories 322.6, FatContent 11, SaturatedFatContent 6.2, CholesterolContent 16.3, SodiumContent 300.2, CarbohydrateContent 52.5, FiberContent 1.4, SugarContent 36.3, ProteinContent 4.2

PAULA DEEN'S CHOCOLATE ECLAIR CAKE RECIPE - FOOD.COM

Paula Deen's Chocolate Eclair Cake Recipe - Food.com image

There are other similar recipes, but this one is simply spectacular! I think it's because I have added an extra layer of the "frosting" to the middle. As if it needed to be richer... This recipe is from Paula Deen and I have simply doubled the frosting and just added another layer within the cake. As with other Eclair Cakes, this one is better if it sits in the refrigerator for at least 12 hours. Hard to resist digging in any sooner!

Total Time 24 hours 20 minutes

Prep Time 20 minutes

Cook Time 24 hours

Yield 20 serving(s)

Number Of Ingredients 10

Ingredients

1 (1 lb) box graham cracker
2 (3 1/4 ounce) boxes French vanilla instant pudding
3 1/2 cups milk
1 (8 ounce) container frozen whipped topping, thawed
3 cups confectioners' sugar
1 cup cocoa
6 tablespoons butter, softened
2/3 cup milk
4 teaspoons light corn syrup
4 teaspoons pure vanilla extract

Steps:

Butter bottom of a 13x9 pan. Line with whole graham crackers.
Using electric mixer, mix pudding with milk. Beat at medium speed for 2 minutes.
Fold in whipped topping.
Pour half the pudding mixture over crackers.
Spread half of frosting over top. (see below how to make frosting).
Place another layer of whole graham crackers on top on frosting layer.
Pour remaining half of pudding mixture over top.
Cover with another layer of whole graham crackers.
Spread remaining half of frosting on top.
For Frosting: Blend together sugar and cocoa.
Add butter and milk, mixing well.
Add corn syrup and vanilla and stir until creamy.
Refrigerate cake for 24 hours before serving!
Note: Cooking time reflects refrigeration for 24 hours, rather than actual cooking time.

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