Chocolate Eclair Cake
This is The Cake. The Cake that my Mama would (and still does!) make for every birthday. The Cake that friends, new and old, associate with my dessert skills. You know you're part of my nearest-and-dearest when I make this cake for you. (And you've achieved an even higher status if you get personalized pecan shapes on top. Like a checkerboard for my favorite UT fans, or a fleur de lis for those who like to yell 'Who Dat' on Sundays during the fall. Oh yes, people it can be done.)
Ingredients
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Preparation
- In a 9x13 glass dish, place graham crackers across the entire bottom.
- In a medium bowl, make the instant pudding according to the instructions on the box, using 3 cups of milk.
- Once it's set, fold in the whipped topping.
- Pour half of the pudding mixture on top of the graham cracker layer.
- Place another layer of graham crackers on top of that, and then one more layer of graham crackers.
- In a small saucepan over medium heat, pour the cocoa, sugar and evaporated milk.
- *This is the most important part: stir CONSTANTLY until it is all melted together if you don't, it will burn.* Once it's melted, place the stick of butter in the pan and stir until it's completely melted. (*You can also add a teaspoon of vanilla extract at this point if you want the sauce to have a little extra flavor!) When it's all combined, pour over the top layer of graham crackers.
- You can use a flat rubber spatula to make sure the chocolate sauce covers the entire top.
- Sprinkle the pecans on the top (or get creative and make some designs!) and refrigerate overnight before serving if you can if not, it's still delicious right away!
There is no nutrition information available on this recipe.