Paula Deens Chocolate Eclair Cake Recipes

PAULA DEEN'S CHOCOLATE ECLAIR CAKE

Paula Deen's Chocolate Eclair Cake 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!

Provided by golfergirlj

Categories Dessert

Time P1DT20m

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.

ECLAIR CAKE

Eclair Cake image

Eclair Cake With Graham Crackers is a a no-bake dessert that feeds a crowd! In bowl of an electric mixer, mix pudding with 3 1/2 cups milk; beat at medium speed for 2 minutes. Cover cake with frosting and refrigerate for 24 hours.

Provided by Paula Deen

Categories kid friendly sweets

Time 15m

Yield 12

Number Of Ingredients 10

Ingredients

1 (1-lb) box graham crackers
2 (3.25-oz) boxes instant french vanilla pudding
3 1/2 cups milk
1 (8-oz) container frozen whipped topping thawed
1 1/2 cups confectioners' sugar
1/2 cup unsweetened cocoa
3 tablespoons butter, softened
1/3 cup milk
2 teaspoons light corn syrup
2 teaspoons pure vanilla extract

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.

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