Tuesday, April 6, 2010

Chocolate Eclair Cake

I had this cake at my small group a couple of weeks ago. It was delicious. After I talked to my friend about how to make it, I decided it would be my dessert for Easter. It was so very easy to make and there are really so many things you could change about it to make it different and just as good. Maybe changing the pudding flavor, adding cream to the top instead of icing, etc. All I know is that this is good all by it self and it is so easy to make.

Chocolate Eclair Cake

1 box graham crackers
2 small boxes instant French vanilla pudding
3 1/2 cup milk
1 (9 oz.) container Cool Whip or make your own (recipe here)
Butter bottom of 13 x 9 inch pan. Line with 1 layer of graham crackers. Mix pudding with milk. Beat at medium speed for 2 minutes. Blend in Cool Whip; pour 1/2 of mixture over crackers. Place 2nd layer of crackers over pudding. Pour remaining pudding over this. Cover with more crackers. Refrigerate for 2 hours.

6 TBSP cocoa powder
2 TBSP oil
2 tsp white Karo syrup, or corn syrup
2 tsp vanilla
3 TBSP soft butter
1 1/2 cup confectioners' sugar
3 TBSP milk

Beat together and spread on cake. Refrigerate for 24 hours.

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