These look wonderful and easy because they're baked, not fried, and they get their flavor from sour-cream-and-onion-flavored potato chips. What an idea! Paula says to serve them with her Honey Mustard Sauce, which I have also posted. She also says that they can be frozen after baking.
Hubby and I watched Paula Deen make this yummy pie, and he just HAD to have some. It is well worth the effort.....and it's relatively quick and easy. Time to make includes time to allow chocolate to cool.
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!
Alright... I found it. This is *the* cornbread recipe that I'm using from now on. It's incredibly moist, and to quote Paula "so good!"
If you don't have self-rising cornmeal, you can use 3/4 cup+3Tbsp cornmeal, and 1 Tbsp baking powder, and 1/2 tsp salt.
If you don't have self-rising flour, use 1/2 cup flour, 3/4 tsp baking powder and 1/4 tsp salt.
This layered cake looks "normal" from the outside, but inside there is a delicious layer of almond-flavored cheesecake. This recipe will make 1 (9-inch) cake and 1 (9-inch) cheesecake. The frosting recipe should make about 5 cups of frosting. You may want to make the cheesecake before the chocolate cake because it needs to refrigerate for 4 hours.
From Paula's Home Cooking television show. So simple and wonderful; the honey butter combo is just right--not too sweet! Note: 2/13/07 when making this recipe, I use Original Parkay squeeze butter/margarine. I live in Texas and this product is readily available at grocery stores in my area.
This was adapted from this summer's edition of Cooking With Paula Deen, in the section called From My Friends. I decreased her quantity of oil in the cake and used less butter in the frosting; it was wonderful! Moist, sweet, and easy. The frosting recipe is at the bottom.
This recipe comes from my sister-n-law who got the recipe out of one of her Paula Deen cookbook books. We had it over New Years at their New Years Eve party. I just had to have the recipe. She served the spread with Stacy's Pita Chips.