Tuesday, December 2, 2008

Enclair Cake

I got this recipe in my college Public Speaking class. We had to give a "how to" speech and this was one of the students in the classes "how to"

Butter and line a 13 x 9 pan with graham crackers (across the bottom and up the side too).
Mix 2 small boxes of French Vanilla instant pudding with 3 1/2 cups milk until thick.
Add 9 oz (or closest amount) container Cool Whip, mix again.
Pour 1/2 of the mixture into the pan, on top of the graham crackers.
Add another layer of graham crackers to the top, then pour the rest of the pudding mixture on and then finish with a final layer of graham crackers.
Refrigerate for 2 hours, then top with chocolate fudge frosting recipe (below).
Top eclair cake with Chocolate Fudge Frosting:
2 squares baking chocolate, melted (Semi Sweet)
2 tsp. karo syrup
2 tsp. vanilla
2 tsp. margarine, softened
1 1/2 c. powdered sugar
3 T. milk
Mix everything well, then spread on top of eclair cake.
Refrigerate cake overnight. Cut in squares to serve.

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