Monday, October 17, 2011

Chocolate Eclair Cake

Chocolate Eclair Cake

Very easy recipe, perfect for a family dessert or potluck.  My neighbor introduced us to this yummy cake at a neighborhood gathering.  I frantically tried finding a similar recipe online, but ended up with disastrous results.  So glad my generous neighbor shared her recipe with us, it is a new family favorite! We are not sure why it is called a "cake" because it's more like a pie, lol.

Recipe from my neighbor Peggy.  

This needs to be made 24 hours ahead of time.

1 (1 pound) box graham crackers
2 (3-1/4 oz.) boxes instant French Vanilla pudding
3-1/2 cups milk
1 (8 oz.) container frozen whipped topping, thawed

1-1/2 cups confectioners sugar
1/2 cup cocoa
3 tablespoons butter, softened
1/3 cup milk
2 teaspoons light corn syrup
2 teaspoons pure vanilla extract

Butter the bottom of a 13x9 pan. Line with whole graham crackers. In large bowl or electric mixer, beat pudding with milk at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers.

For frosting:

Blend together sugar and cocoa in mixing bowl or electric mixer.  Add butter and milk, mixing well. Add corn syrup and vanilla. Beat with mixer until creamy. Cover cake with frosting and refrigerate for 24 hours.

Note: The Eclair Cake could be made into an easy Tiramisu by substituting some espresso and 2 teaspoons rum flavoring for part of the milk. 

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