Wednesday, August 13, 2008

Chocolate Eclair Cake

I haven't really posted many desserts yet and after the last 2 healthy recipes, I thought we'd bring a little substance back into our diets (ha, ha just kidding - really, thanks Carina & Mom for those delicious recipes!)  We had this at a family gathering at Easter and everyone was going CRAZY over is SO good!  Oh, and its a Paula Deen recipe...need I say more?

  • 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
  1. Butter bottom of a 13x9 pan. Line with whole graham crackers.
  2. Using electric mixer, mix pudding with milk. Beat at medium speed for 2 minutes.
  3. Fold in whipped topping.
  4. Pour half the pudding mixture over crackers.
  5. Spread half of frosting over top. (see below how to make frosting).
  6. Place another layer of whole graham crackers on top on frosting layer.
  7. Pour remaining half of pudding mixture over top.
  8. Cover with another layer of whole graham crackers.
  9. Spread remaining half of frosting on top.
  10. For Frosting: Blend together sugar and cocoa.
  11. Add butter and milk, mixing well.
  12. Add corn syrup and vanilla and stir until creamy.
  13. Refrigerate cake for 24 hours before serving!  (The longer its refrigerated, the better!  I would say ATLEAST 24 hours, if not a little longer, but that's just me!)
Julie R.

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