how to make this chocolate eclair cake
You’ll need heavy whipping cream, graham crackers, 2 small packages of instant pudding (I like to use 1 vanilla and 1 cheesecake), and stuff to make my go-to chocolate frosting from these amazing brownies.
Line the bottom of a 9×13″ pan with graham crackers. Set aside.
Prepare the pudding with the milk according to the package directions.
While the pudding is setting, whip the heavy cream until medium peaks form.
Fold the whipped cream into the pudding mixture.
Anyone else hear Moira Rose just now?
folding, you say.
In case you’re in a Moira situation, folding is just gently mixing a light substance (like whipped cream or egg whites) in with something else by scraping the bottom of the bowl and gently implementing it. The idea is to keep as much air in the lighter substance as possible. (I’ve spent a LOT of time wondering why Moira and David were folding the cheese, and my guess is to keep all the cheese from clumping together, but I didn’t write the recipe, so I might just be as confused as they were.) Anyway. Carefully spread half of the pudding mixture over the graham crackers.
Add another layer of graham crackers
and pour the remaining pudding mixture over the graham crackers and top the pudding with a final layer of graham crackers. In a medium microwave-safe mixing bowl, melt the butter and add the cocoa powder, vanilla, powdered sugar, and milk. Whip until light and fluffy.
Heat for 20 seconds on 50% power in the microwave, so it’s very soft and shiny but not quite liquid.
Gently spread over the top layer of graham crackers,
cover with foil, and refrigerate for at least 8 hours.
Cut into squares and serve.
