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Ingredients :
For the frosting:
1 cup of powdered sugar
2 oz. of unsweetened baking chocolate
2 tablespoons of corn syrup
1 tablespoon of vanilla
3 tablespoons of milk
3 tablespoons of butter
3 tablespoons of milk
For the cake:
12 oz. of cool whip
2 ½ cup of milk
2 (14.4) oz. of graham crackers
2 (3.4 oz.) packages of dry vanilla Instant pudding mix
Chocolate Éclair Cake
Prep time: 15 minutes
chilling time: overnight
Total time: 15 minutes
Servings: 24 servings
Enjoyed your Éclair chocolate cake? Your kids asked for more once and twice? WE TOLD YOU!
Important notes:
If you were in a rush, you may replace homemade frosting with one can of milk chocolate frosting.
As for the layers, you’ll need exactly one box of graham crackers (there are three packs in a box), count it!
In the cooling time, wrap the cake with plastic wrap and keep in the refrigerator for minimum 8 hours (or overnight). Keep in mind that the cake lasts 5 days in the refrigerator.
If you were using a can of milk chocolate frosting, microwave for 20 seconds in the microwave, stir and pour!
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