One of my favorite memories and recipes is of Mom and I making her no bake Eclaire Cake! We would have this for all kinds of occasions! Mom and I would whip it up for Birthdays! Holidays! Just Because Days!! It was always a lot of fun to make and more fun to eat because it is so delicious! I remember Mom and I standing over the stove, while making the frosting, constantly stirring the mixture and not taking our eyes off of the saucepan, to ensure the chocolate mixture did not burn! We had a great conversation and lots of laughs together while stirring and watching the chocolate melt! I love that memory! And we always used a wooden spoon! I have included a modified frosting version to accommodate everyone’s busy schedule, but if you feel inclined to give the original frosting recipe a try…please do so for nostalgia!
Today, my Mom’s Eclaire Cake has become a staple in our home! I make it for my family, my neighbors and for extended family parties and gatherings! My kids love it and my nieces and nephews request it for their birthday cake most of the time! It is a popular request and welcomed with open arms and satiated bellies! I have come up with a variety of ways to decorate the Eclaire Cake as well! One way is to top the chocolate layer with strawberries and blueberries and mini marshmallows in the design of an American Flag, to serve as the red, white and blue stars and stripes! This is perfect for Memorial Day and Fourth of July!
I hope you give this recipe a try and start a tradition with your family and make memories you’re sure to cherish! ENJOY!!!
Hugs and Smiles,
Maria
Eclair Cake:
Butter a 13x9x2 Pan
1 box of graham crackers
2 pkg of vanilla instant pudding
3 ½ cup milk
1 container of cool whip
Mix pudding w/ 3 ½ C o f milk, beat at medium speed
Blend in cool whip
Line pan with graham crackers, pour ½ mixture of pudding mix over graham crackers
Place graham crackers over pudding mix and pour remaining pudding mixture over graham crackers
Place graham crackers over pudding mix and then top with frosting!
Frosting (Original Recipe):
2 squares Bittersweet chocolate
2 tsp. clear karo syrup
1 ½ cup powdered sugar
1 tsp. vanilla
3 Tbsp. milk
Melt chocolate, karo syrup in saucepan stirring constantly until melted, (watch pot)
Remove form heat and let cool a bit…. add vanilla, powdered sugar and milk and mix with electric mixer- (if too thick and for a smoother consistency add a bit more milk sparingly until desired consistency is achieved and pour over top layer of graham crackers.
Shrot cut frosting:
1 container of chocolate frosting (lid and foil removed) melted at 15 sec. intervals in the microwave until pourable. Stir and pour over top layer of graham crackers
Refrigerate overnight!
ENJOY!!!
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