I know, I know.... Not another recipe.... But oh it is so good!
The best and easiest recipe ever.
Who does not like eclair cake?
I haven't met yet a person who wouldn't like this eclair cake. I got this recipe from our fellow hubber Vladimir Uhri and he in his turn inherited it from his late wife Carol. So, I give them the full credit and share the process with Vladimir's permission.
Though recipes of Eclair cakes are all over the internet and I will not surprise anyone with it, but I just can't resist. I have to share this experience. Every time I make Eclair cake, it turns out great and guests finish this cake before any other desert.
I know, I know, this cake will give you lots of calories... and probably cholesterol... But most important, it will give you a lot of serotonin* too.
*Serotonin- a well-known contributor to feelings of well-being, therefore it is also known as a happiness hormone.
Last time I was making Eclair Cake (actually, yesterday) to take it to my work tomorrow, I was taking pictures. So, it will be recipe in pictures. Less words, more pictures.
Important: after you make the Chocolate Eclair cake, put it in refrigerator for 24 hours.
Chocolate Eclair Cake. Yammmmm!
What you will need to make the best Chocolate Eclair Cake:
- 2 pkgs (3.4 oz each) instant vanilla pudding (approximately 100 grams each)
- 2, 5 cups milk (if you want more volume, you may use 3 cups of milk, but then beat longer)
- 1 box of Cool Whip, 8 oz (227 grams)
- 1 box of Graham Crackers (not crushed)
Butter the bottom and sides of 9x13 pan (23x33 cm). Line with whole graham crackers (cut them to fit better on the edges). Beat pudding with milk until thick. Add Cool Whip and mix well. Pour and spread half of pudding over the crackers. Top with more crackers. Pour remaining pudding, spread evenly over second layer of crackers. Top with more crackers. Add frosting over third layer of crackers. Sprinkle with crushed walnuts.
- 2 oz Baker's unsweetened chocolate (57 gramm)
- 3 Tbs unsalted butter
- 3 Tbs milk
- 2 Tbs Karo light corn syrop
- 1,5 cup powdered sugar
Mix above ingredients except powdered sugar and melt them in a microwave stove. Add powdered sugar, mix and beat well. Frost the cake.
Refrigerate at least 24 hours. Cut in small squares before serving.
The sweet process in pictures!
Keep the Eclair cake in the refrigerator, take out before serving. Enjoy!
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