A Better Chocolate Eclair Cake Recipes

A BETTER CHOCOLATE ECLAIR CAKE

Steps:

• Combine sugar, cornstarch and salt in a large saucepan. Whisk milk in until smooth and bring to a boil, scraping the bottom with a rubber spatula over medium high heat. Immediately reduce heat to medium low and cook, continuing to scrape bottom, until thick and large bubbles appear on the surface, 4-6 minutes. Off heat, whisk in butter and vanilla. Transfer pudding to a large bowl and place plastic wrap directly on the surface. Refrigerate until cool, about 2 hours or overnight.
• Stir water and gelatin together in a bowl and let sit until gelatin softens, about 5 minutes. Microwave until mixture is bubbling around the edges and gelatin dissolves, 15-30 seconds. Using a stand mixer fitted with a whisk, whip 2 cups cream on medium low speed until foamy, about a minute. Increase speed to high and whip until soft peaks form, about 2 minutes. Add gelatin mixture and whip until stiff peaks form, about a minute more.
• Whisk one-third whipped cream into chilled pudding, then gently fold in remaining whipped cream, one scoop at a time until combined. Cover the bottom of a 13 X 9 inch baking dish with a layer of graham crackers, breaking the crackers as necessary to line the bottom of the pan. Top with half of the pudding mixture and another layer of graham crackers. Repeat with remaining pudding mixture and remaining graham crackers.
• Microwave chocolate chips, remaining 3/4 cup cream and corn syrup in a bowl, stirring occasionally until smooth, 1-2 minutes. Cool glaze to room temp, about 10 minutes.Cover graham crackers with glaze and refrigerate cake for 6 - 24 hours.

CHOCOLATE ECLAIR CAKE

Steps:

• Line the bottom of a 9x13 inch baking pan with graham crackers. In a large bowl, combine the milk and vanilla pudding according to directions on box. Fold in the whipped topping. Spread a layer of the pudding mixture over the graham crackers. Alternate the graham cracker and pudding layers up to the top of the pan. Cook the container of prepared frosting, uncovered in the microwave for 1 minute on half power. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.

CHOCOLATE ECLAIR CAKE

Steps:

• 1. Mix pudding and milk stirring often until pudding sets up. Fold in cool whip.
• 2. In a 9x13 pan,place a layer of graham crackers in bottom. Spoon half of the pudding mixture on top of the of graham crackers. Place another layer of graham crackers and put remaining pudding. Finish with last layer of crackers.
• 3. FROSTING:Mix margarine, cocoa, and milk together in a pot and heat on the stove until it bubbles. Add powdered sugar, stirring until completely blended. Remove from heat and add vanilla. Pour immediately over the top of graham crackers until completely covered.
• 4. Refrigerate for 4-6 hours before serving. Makes 12 servings
• 5. Alternative frosting: Open chocolate frosting container, remove all aluminum foil from top. Microwave for 45 to 60 seconds until smooth and thin. Pour over cake as with the homemade frosting.