Chocolate Eclair Cake Paula Deen

Cover cake with frosting and refrigerate for 24 hours. Let stand about 2 minutes to melt the chocolate then stir until smooth. Fold in the whipped topping. Cover cake with frosting and refrigerate for 24 hours.

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For frosting blend together sugar and cocoa.

Chocolate Eclair Cake Paula Deen. Preheat oven to 325 F. Ln another bowl whisk together eggs and oil until well. In a large mixing bowl combine flour sugar baking soda and salt.

Eclair Cake 15-20 sheets of graham crackers broken in half 1 package of vanilla pudding 34 oz 1 12 cup whole milk 8 ounce container of Cool Whip topping thawed Chocolate Topping 12 cup brown sugar 14 cup cocoa powder 14 cup butter 14 cup whole milk. In a mixing bowl blend the instant pudding and milk for 2 minutes. It took three tries to get this just right but I got it.

Eclair Cake Makes 9 servings Approximately 311 calories per serving Ingredients. It took three tries to get this just right but I got it. Slowly add milk and stir until you get the desired consistency.

In a large bowl combine the milk and vanilla pudding according to directions on box. Spread a layer of the pudding mixture over the graham crackers. In a medium bowl place chocolate and pour hot coffee and 1 tablespoon vanilla.

Add butter corn syrup and vanilla mixing well. Fold in the whipped topping. Add butter corn syrup and vanilla mixing well.

Line with whole graham crackers. Using electric mixer mix. Slowly add milk and stir until you get the desired consistency.

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