Chocolate Eclair Cake - Best recipes

Ingredients

Filling
  • 1 box graham cracker
  • 2 boxes instant vanilla pudding
  • 3 cups milk
  • 1 (8 ounce) container Cool Whip
Topping
  • 1⁄4 cup milk
  • 1 cup sugar
  • 1⁄2 cup butter
  • 1⁄3 cup baking cocoa
  • 1⁄8 teaspoon salt
  • 1 teaspoon vanilla
  • 8 ounces good quality sweetened chocolate

Instructions

Filling:
1 _ Mix together pudding and milk.

2 _ Fold in Cool Whip, and mix well.

3 _ Butter a 9 x 13" cake pan.

4 _ Place a layer of crackers in the pan.

5 _ Top with half of the pudding mixture, then add another layer of crackers, and the remaining pudding.

6 _ End with a third layer of crackers, and set aside.


Topping:
7 _ Blend milk, cocoa, sugar and salt and bring to a boil.

8 _ Cook and stir for 1 minute, and remove from heat.

9 _ Stir in butter and vanilla.

10 _ Mix well, and allow to cool.

11 _ Spread cooled mixture on top of cake, and refrigerate for at least 8 hours.

12 _ Just before serving, decorate top with chocolate curls by peeling chocolate bar with a vegetable peeler.

Comments

  1. I made this recipe with Bob’s Red Mill Gluten-Free flour. It turned out really well. The crust doesn’t have the same texture and the taste is slightly different. For me, that doesn’t matter because this recipe is so good and having it in a gluten free version is a big win for me.

    Riyanna
    Something about deliverance from addiction

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