Thursday, February 2, 2012
This is one of those recipes that I have seen flooding foodie sites and boards so I thought I should give it a try. Since it doesn't require baking and the ingredients are extremely simple, this was either going to turn out amazing or terrible. I had used French Vanilla instant pudding to make a faux custard concoction before but I was weary on its consistency to uphold a cake. I was correct in my assumption...until day 2.
This picture doesn't do the recipe justice, the cake is ABSOLUTELY DELICIOUS. It just looks like a spoonful of mushy pudding should you try to eat it the same day it was made. Purely for experimentation purposes, I felt that I should try the cake each day to see the results over a period of time. Lets break it down:
Day 1 - 4-5 hrs after assembly, serving looks terrible, semi-soft graham cracker, delicious pudding, amazing chocolate topping that turns to liquid and pools in the baking dish. Overall, delicious tasting.
Day 1 - 6-8 hrs after assembly, second helping (again, all for testing purposes so don't be so judgmental) chocolate pool getting larger from topping runoff but still tastes delicious. Pudding not withholding the graham crackers to stand along on a plate.
Day 2 & 3- Graham crackers are soft middle layers with thick custard consistency. Chocolate sauce is still tasty but needs to be spooned on cake. Overall AMAZING and finally looks like the recipe picture.
In conclusion, to get the picturesque chocolate eclair cake, I would double the chocolate topping (which I will do in the recipe measurements below) and let the cake sit at least 24 hrs. It might be tough but you will love the results!
Chocolate Eclair Cake
Recipe adapted by Linda Rex
2 pkgs. French Vanilla Instant Pudding
Whole Graham Crackers
3 c. milk
1 (8 oz.) container whipped topping
1/2 c. milk
2/3 c. unsweetened cocoa powder (I used Dark chocolate)
2 c. white sugar
1 tsp. vanilla extract
4 tablespoons butter
In a large mixing bowl, combine the puddings and 3 cups of cold milk. Whisk till thickened and then fold in the whipped topping.
In a 9x13 baking dish, place a single layer of graham crackers in the bottom. Spoon half of the pudding on top of the graham crackers, spreading evenly. On top, layer more graham cracker followed by the remaining pudding. Set in fridge.
In a medium sauce pan over medium heat, combine the milk, sugar, and cocoa powder. Let boil for 1 minute while stirring constantly. Remove pan from heat and add the butter and vanilla. Continue to stir till combined and smooth. Let sit to cool for few minutes.
Pour chocolate sauce evenly over the pudding, otherwise, spreading will be too difficult. Being careful not to mix the pudding and chocolate, make sure the sauce covers the entire top of pan. Place in fridge for hr to cool then cover with plastic wrap and let sit at least 24 hrs before serving.