Chewy Cake Paula Deen Food

BROWN SUGAR CHEWIES

Steps:

• Preheat oven to 350 °F. Spray an 8-inch square pan with vegetable oil cooking spray.
• In a small saucepan, melt the butter. Turn off the heat, add the brown sugar and stir until smooth. Stir in the egg. Stir together the flour and baking powder and stir into the brown sugar mixture. Add the vanilla and pecans. Pour the batter into the prepared pan and bake for 20 minutes. When cool, dust the top with a sifting of confectioners' sugar.

CHEWY CAKE (PAULA DEEN)

Steps:

• Preheat the oven to 350?F. Lightly grease a 13 by 9-inch baking pan.
• In a large bowl, mix together the brown sugar, flour, butter, eggs, coconut, vanilla, pecans, and chocolate chips until well combined.
• Spread the batter evenly in the prepared pan and bake for 30 to 35
• minutes, until a toothpick inserted through the middle comes out clean.
• Cool the cake completely in the pan before cutting it into squares.

ULTIMATE COFFEE CAKE (PAULA DEEN)

Steps:

• The night before place frozen rolls in well greased bundt pan.
• Sprinkle dry pudding mix over rolls, sprinkle brown sugar over pudding mix, sprinkle chopped pecans over brown sugar, pour melted butter over all.
• To prevent dough from forming a hard crust while it's rising overnight, cover with a damp towel or tightly wrap with plastic wrap. Let rise overnight at room temperature about 8 to 10 hours.
• Preheat oven to 350 degrees.
• Bake in oven for 30 minutes. Remove from oven and allow to cool for 5 minutes. Turn pan over onto a serving platter to remove. Serve by pulling apart chunks with forks.
• Enjoy!
• UPDATE: You are right! I didn't realize that when I was making it, I was only using 14 rolls. I tried it with 16 this morning and while rising, the dough 'overflowed', I can't imagine using 18. Maybe Paula was using a bigger Bundt pan? Anyway, with a regular sized Bundt, I've found 14 rolls to work out great!

PAULA DEEN'S BROWN SUGAR CHEWIES

Steps:

• Preheat oven to 350 degrees F.
• Spray an 8-inch square pan with vegetable oil cooking spray.
• In a small saucepan, melt the butter.
• Turn off the heat, add the brown sugar and stir until smooth.
• Stir in the egg.
• Stir together the flour and baking powder and stir into the brown sugar mixture.
• Stir in the vanilla and pecans.
• Pour the batter into the prepared pan and bake for 20 minutes.
• When cool, dust the top with a sifting of confectioners' sugar.

COCONUT CREAM CAKE - PAULA DEEN

Steps:

• Preheat the oven to 350°F.
• Grease and flour three 9 inch round pans. (I put small parchment round in the bottom of the pan).
• For the cake, cream the butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
• Combine the flour and baking powder: add to the creamed mixture alternately with the milk, beginning and ending with flour.
• Stir in the vanilla.
• Divide the batter evenly among the prepared pans and bake for 25-30 minutes, or until firm to the touch.
• Cool the cakes for 10 minutes in the pans, then turn out to cool completely.
• While the cakes cool, make the filling: In a large chilled bowl, whip the heavy cream until stiff. Fold in the sour cream, then gradually add the confectioners sugar. Stir in the vanilla, then fold in the coconut.
• To serve, split each cake later in half horizontally. Spread the filling between the layers and on the top of the cake. Place the cake in an airtight container and refrigerate for 3 days before serving.
• When ready to serve remove from refrigerator and sprinkle with coconut. If desired frost with cool whip and then sprinkle coconut.

CARAMEL CAKE (PAULA DEEN)

Steps:

• Cake:.
• Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.
• Using an electric mixer cream butter until fluffy. Add granulated sugar and continue to cream well for 6 to 8 minutes. Add eggs 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed.
• Divide batter equally among prepared pans. Level batter in each pan by holding pan 4 inches above counter dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 minutes or until golden brown.
• Filling:.
• While cake is baking, in a saucepan, combine butter, brown sugar, and milk. Cook and stir over medium heat for 3 to 5 minutes. Remove from heat and stir in vanilla.
• Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill. Remove first layer and invert onto cake plate. Pierce cake layer with a toothpick over entire surface. Spread 1/3 of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again.
• *Cook's Note: As you stack layers together, stick them with toothpicks to prevent cake from shifting.
• Frosting:.
• Melt butter in a saucepan over medium heat and stir in brown sugar and cream. Bring to a boil, and transfer to a mixing bowl. Add confectioners' sugar and vanilla. Beat with a handheld electric mixer until it reaches a spreading consistency. At this time it may be necessary to add a tablespoon of heavy cream, or more, if frosting gets too thick. Be sure to add cream in small amounts because you can always "add to", but you can't take away. Frost cake and sprinkle top with chopped nuts, if desired.

PAULA DEEN'S CHOCOLATE ECLAIR CAKE

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.