Best Easy Chocolate Eclair Ring Shaped Dessert Cake Recipes

CHOCOLATE ECLAIR RING

Steps:

• Preheat oven to 400 degrees.
• In medium sauce pan, bring water and butter to a boil.
• Remove from heat and add flour and salt. Stir until it forms a ball.
• Add eggs, one at a time, and BEAT THOROUGHLY AFTER EACH ONE with a hand mixer. (The ring may not puff up if not thoroughly mixed.).
• Drop mixture by spoonfuls into a ring-shape on a greased cookie sheet.
• Bake 45 minutes, until puffed and golden brown.
• While ring is baking, beat pudding mix, cream, and milk until thick.
• When ring is cool, cut in half horizontally.
• Spread pudding mixture on bottom half and replace top.
• Spread chocolate frosting on top. (It may be easier to spread if softened in the microwave for a few seconds.).
• Refrigerate until ready to serve.

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.

ECLAIR RING

Steps:

• 1. PREP: Preheat Oven to 400F Find a 7" plate and put top side down on greased and floured baking sheet. Trace the edge of the plate. Lift the plate and mark 12 spots (Like a clock) inside the ring
• 2. The Pastry Ring: Bring Water, butter and salt to a boil.Pour in all the flour all at once mixing to incorporate until it pulls away from the sides and forms a ball. Remove from heat and cool slightly.Add each egg one at a time beating each with a wooden spoon until dough is very smooth. Don't try to add them all at once or the batter will flow instead of holding it's shape Drop by tbs onto the marks INSIDE the ring until you have 12 mounds touching each other. Bake at 400F for 45 minutes. Do Not Open the door. Turn oven off and let sit for another 15 minutes. Remove from oven and cool well. Slice horizontally with a bread knife.
• 3. Filling: Combine pudding, milk, heavy cream and vanilla and beat until it gets thick and holds it's shape. Spread on the bottom half of the ring. Replace the top half.
• 4. Chocolate Drizzle Frosting: Melt and combine the chocolate,karo syrup,butter, milk and vanilla until it's thin enough to drizzle. I put in the fridge for at least an hour and sometimes 2 in the freezer if I make them the day before.

CHOCOLATE ECLAIR CAKE

Steps:

• 1. Using electric blender or wire whisk, in a large bowl, blend pudding and milk until smooth. Stir in Cool Whip until well blended and creamy.
• 2. Line the bottom of a 9x13 pan with graham crackers. Pour and spread ½ of pudding mixture on top of graham crackers. Add another layer of graham crackers on top of pudding mixture. Spread remaining pudding mixture onto graham crackers. Add another layer of graham crackers.
• 3. Place hot fudge topping in a microwavable bowl and heat for 1 minute. Stir and heat for 1 minute more. Stir again and pour over top layer of graham crackers. Spread until smooth.
• 4. Garnish top with maraschino cherries.
• 5. Refrigerate for at least 6 hours, or overnight, for best results.