My Inspiration . . .

Hello, and welcome to KT Made It, where I share my favorite dinners, desserts and more! I love trying out new recipes, and finding ways to make them healthier & happier on the hips.

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Wednesday, October 12, 2016

Chocolate Eclair Cake


My mom has made this dessert a thousand times over the years, and I've always loved it but never had the 2 extra days for the cake to chill. I usually prepare my desserts the day of. This cake was so delicious ~ and I'll definitely be making it again! Just be sure to make it two days in advance (or at least 36 hours ahead). Otherwise, the graham crackers will be too crunchy.
{ Prep Time: 20 mins / Chill Time: 2 days / Difficulty: Easy / Yields: about 16 servings }

Ingredients:
2 packages instant French vanilla pudding (1 large and 1 small box = about 7-8 oz total)
3 3/4 cup milk
2 boxes of Nabisco honey graham crackers
1 (10 oz) container light Cool Whip
3 unsweetened baking chocolate squares
2 1/4 cups powdered sugar
3 tsp light corn syrup
4 1/2 Tbsp milk
1 tsp pure vanilla extract

Directions:
1. Pour pudding mix into a medium bowl. Add 3 3/4 cup of cold milk, then beat together with an electric hand mixer at low speed for 2 minutes. Thoroughly fold in Cool Whip.
2. You will be using about 1 package of graham crackers per layer, and you will end up with 4 layers total; 3 if your pan isn't deep enough. Spread a thin layer of the pudding mixture on the bottom of a deep 9x13" pan - so the graham crackers stay in place. Layer the first package of graham crackers on the bottom of the pan. Next, spread about 1/3 of the pudding mixture over the graham crackers. Repeat procedure again, ending with a layer of graham crackers on the top.
3. In a microwave safe bowl or glass measuring cup, melt chocolate in 30 second intervals. Because chocolate burns easily (and quickly!), make sure you stir the chocolate between each interval until chocolate is smooth. Pour into a medium bowl.
4. Add vanilla, powdered sugar, corn syrup and milk. Beat together until completely smooth. * This frosting must be easy to spread, so add more milk if it's too thick.
5. Cover and refrigerate for 2 days before serving.

Recipe borrowed from my mama's cookbook: From My Kitchen, With Love

Here are the step by step photos (which btw, is extremely time consuming! Props go out to all the people who post step-by-step photos in ALL of their recipes!)

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