Éclair Cake

May 2, 2012

This is an extremely simple and quick dessert cake that calls for no baking. It makes use of a pudding mixture and graham crackers. It's so much like an éclair, which is an oblong pastry composed of choux dough filled with a cream and then topped with icing.

And it's perfect for a sharing! It's an ideal recipe for finicky eaters like your kids. You can even whip this up if you want them to learn their ways around the kitchen. Like I said, you need not bake or have any advanced kitchen tools. It's mighty easy to prepare!

Éclair Cake
 
• 1 pound box honey graham crackers**
• 2 small regular or instant vanilla pudding*
• 2 3/4 cups milk
• 8 ounces whipped topping
 
Frosting:
• 1 can chocolate buttercream frosting, softened for about 10 seconds in
the microwave, so that it will spread easily across the top layer of the cake.
OR
• 1 package Choco-bake (unsweetened liquid chocolate)
• 2 teaspoons white syrup
• 2 teaspoons vanilla
• 3 tablespoons soft margarine
• 1 1/2 cups powdered sugar
• 3 tablespoons milk
 
Butter 9x13-inch pan, and layer with whole graham crackers.
 
Prepare pudding according to package direction, and let cool, or for instant pudding, mix pudding and milk. Blend in whipped topping.
 
Put 1/2 pudding mixture over crackers. Layer more crackers over pudding. Top with rest of pudding. Cover with a layer of crackers. You will have 3 layers of crackers.
 
Refrigerate for 2 hours before frosting.
 
Frosting:
 
Beat all frosting ingredients until smooth. Frost cake and refrigerate
for 2 hours. Cake can be frozen.
 
Notes:
*Chocolate pudding can be used.
*French vanilla pudding can be used.
**Chocolate graham crackers can be used.

Enjoy! 🙂

Joanna Maligaya
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