PAULA DEEN CHOCOLATE CAKE RECIPE RECIPES

Steps:

• First, set your oven to a temperature of 350 F.
• Apply some cooking spray to a 10-inch tube pan.
• Take a bowl and add some flour, baking soda, and salt in it and mix it well. 
• In another bowl, add some butter until it turns fluffy and light in texture.
• Add granulated sugar and lemon extract into this mixture and whisk it properly.
• Now, add some eggs, one at a time and beat them well. Also, add lemon rind and some lemon juice and whisk it properly.
• Now, add this sugar mixture into the flour and add some sour cream as well. Keep beating this mixture at a relatively low speed until the mixture is done completely.
• Add this batter into the cake pans and bake it for around 1 hour and 10 minutes.
• Keep a check on the oven and if needed, insert a wooden pick at the center of the cake and wit until it pops out.
• After the cake is ready, let it cool on the cooling rack. And meanwhile, mix some lemon juice with powdered sugar and drizzle it over the top of the cake.

Steps:

• Preheat oven to 350°F.
• Spray a 13 x 9 inch baking pan with nonstick baking spray with flour.
• Prepare cake mix following package directions(adding water, oil and eggs).
• Add 1 chopped Butterfinger to batter, stirring well.
• Pour into prepared pan and bake as directed on package.
• Let cake cool for 5 minutes.
• Using the handle of a wooden spoon, poke holes in cake in 1 inch intervals, poking halfway through the cake.
• Pour condensed milk and caramel topping evenly over cake.
• Sprinkle remaining 1 chopped Butterfinger over caramel.
• Cover and chill.
• Before serving, spread whipped topping evenly over cake.
• Garnish with chopped Butterfinger, if desired.
• Cut into squares to serve.