Paula Deens Chocolate Eclair Cake Recipes

ECLAIR CAKE

Steps:

• Butter the bottom of a 13x9x2-inch pan. Line the whole pan with graham crackers.
• In bowl of an electric mixer, mix pudding with 3 1/2 cups milk; beat at medium speed for 2 minutes. Fold in whipped topping.
• Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers.
• Cover cake with frosting and refrigerate for 24 hours.
• Blend together sugar and cocoa. Add butter and 1/3 cup milk, mixing well. Add corn syrup and vanilla. Stir until creamy.

PAULA DEEN'S DECADENT CHOCOLATE LAYER CAKE

Steps:

• For cake, preheat oven to 350 degrees; grease and flour 2 (9-inch) round cake pans.
• In large bowl, combine cake mix, liqueur, water, oil and eggs.
• Beat at medium speed with an electric mixer until smooth.
• Pour evenly into prepared pans, and bake 28-30 minutes, or until a wooden pick inserted in center comes out clean.
• Let cool in pans 10 minutes.
• Remove from pans and let cool completely on wire racks.
• For almond-flavored cheesecake, preheat oven to 300 degrees.
• Line a 9-inch round baking pan with aluminum foil, letting edges of foil extend over sides of pan; lightly grease foil.
• In large bowl, beat cream cheese at medium speed with an electric mixer until creamy.
• Add sugar, beating until smooth.
• Add eggs, one at a time, beating well after each addition.
• Stir in sour cream and liqueur.
• Pour batter into prepared pan; bake 45 minutes.
• Turn oven off; leave cheesecake in oven with door closed for 1 hour.
• Let cool completely in pan on wire rack.
• Cover and chill for 4 hours.
• Using edges of foil as handles, remove cheesecake from pan.
• Gently remove foil from cheesecake.
• For frosting, in large bowl, beat butter at medium speed with an electric mixer until creamy.
• Add chocolate, beating until combined.