Friday, September 10, 2010

Eclair Cake

The other night at Rosh Hashanah dinner, my honorary "big brother" made an amazing dessert - Eclair Cake. I LOVE eclairs so I was excited to taste it.

While I got this recipe from him, he originally got it from Paula Deen on the Food Network. And it is amazing!! By far my favorite dessert of the night! It's also incredibly easy to make - it's no bake.

Below is the recipe I got off the Food Network website.

Eclair Cake - Recipe courtesy Paula Deen

Prep Time: 10 min
Inactive Prep Time: 24 hr 0 min

Level: Easy

Serves: 20 to 24 servings


* 1 (1-pound) box graham crackers
* 2 (3 1/4-ounce) boxes instant French vanilla pudding
* 3 1/2 cups milk
* 1 (8-ounce) 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 13 by 9 by 2-inch pan. Line with whole graham crackers.

In bowl of an electric mixer, mix pudding with milk; beat 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. Add butter and milk, mixing well. Add corn syrup and vanilla. Stir until creamy.

Cover cake with frosting and refrigerate for 24 hours.

**** If you don't want to use light corn syrup, you can substitute honey in the same measurement.

I made mini versions of this cake to take to a friends house tonight so hopefully they will like it as well!!


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