CHOCOLATE ECLAIR CAKE RECIPE | ALLRECIPES
My favorite person in the world, my second mom Patty, gave me this easy and delicious recipe. Its the best.
Provided by mspms
Categories Chocolate Desserts
Total Time 12 hours 20 minutes
Prep Time 15 minutes
Cook Time 1 minutes
Yield 1 - 9x13 inch pan
Number Of Ingredients 5
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.
Nutrition Facts : Calories 265.1 calories, CarbohydrateContent 40.3 g, CholesterolContent 3.3 mg, FatContent 10.8 g, FiberContent 0.6 g, ProteinContent 3.1 g, SaturatedFatContent 5.9 g, SodiumContent 287.2 mg, SugarContent 29.2 g
ECLAIRS II RECIPE | ALLRECIPES
My family loves these eclairs and request them all the time. I usually make them as dessert whenever we have company coming, they are always a hit!
Provided by Patty Stockton
Categories French Recipes
Total Time 1 hours 0 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 9 eclairs
Number Of Ingredients 15
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Grease a cookie sheet.
- In a medium saucepan, combine 1/2 cup butter and 1 cup water. Bring to a boil, stirring until butter melts completely. Reduce heat to low, and add flour and salt. Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat. Add eggs, one at a time, beating well to incorporate completely after each addition. With a spoon or a pastry bag fitted with a No. 10, or larger, tip, spoon or pipe dough onto cookie sheet in 1 1/2 x 4 inch strips.
- Bake 15 minutes in the preheated oven, then reduce heat to 325 degrees F (165 degrees C) and bake 20 minutes more, until hollow sounding when lightly tapped on the bottom. Cool completely on a wire rack.
- For the filling, combine pudding mix and milk in medium bowl according to package directions. In a separate bowl, beat the cream with an electric mixer until soft peaks form. Beat in 1/4 cup confectioners' sugar and 1 teaspoon vanilla. Fold whipped cream into pudding. Cut tops off of cooled pastry shells with a sharp knife. Fill shells with pudding mixture and replace tops.
- For the icing, melt the chocolate and 2 tablespoons butter in a medium saucepan over low heat. Stir in 1 cup confectioners' sugar and 1 teaspoon vanilla. Stir in hot water, one tablespoon at a time, until icing is smooth and has reached desired consistency. Remove from heat, cool slightly, and drizzle over filled eclairs. Refrigerate until serving.
Nutrition Facts : Calories 476.2 calories, CarbohydrateContent 49.4 g, CholesterolContent 157.8 mg, FatContent 28.4 g, FiberContent 0.8 g, ProteinContent 7.6 g, SaturatedFatContent 16.9 g, SodiumContent 484.9 mg, SugarContent 34.6 g
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Calories 155 calories per serving
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