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This recipe is from Paula Deen and I have simply doubled the frosting and just added another layer within the cake. As with other Eclair Cakes, this one is better if it sits in the refrigerator for at least 12 hours.
- Crowd-Pleasing Chocolate Eclair Cake
combine pudding and milk. fold cool whip into pudding/milk...
- Drizzled Chocolate Eclair Cake
Bake at 400 degrees for 25 minutes. It will puff up you may...
- Crowd-Pleasing Chocolate Eclair Cake
Categories: Cake, Dessert, Paula Deen. Ingredients. Cake: 1 (1 lb) box graham cracker ; 2 (3 1/4 ounce) boxes French vanilla instant pudding ; 3 1/2 cups milk ; 1 (8 ounce) container frozen whipped topping, thawed ; Frosting: 3 cups confectioners' sugar ; 1 cup cocoa ; 6 tablespoons butter, softened ; 2/3 cup milk ; 4 teaspoons light corn syrup
With a serrated knife, slice pastry puffs lengthwise, but not all the way through. Pipe custard mixture into the center. Melt chocolate for icing, add 2 cups sugar and cream. Cook over medium heat until soft ball stage. Let cool and beat until smooth. Ice tops of the eclairs.
12 Αυγ 2024 · Cream puff chocolate eclair cake is layered with a choux pastry, a silky smooth chocolate filling, a vanilla pudding and cream cheese layer, followed up with a sweet whipped topping. This one-pan dessert is truly mouthwatering!
5 Ιουν 2012 · This cake is semi-homemade, but you can definitely make it with homemade graham crackers, pudding and whip your own cream. I just didn’t have time the day that I made this so I opted for a few shortcuts. My mom and family were in love with this cake. The flavors taste just like an eclair!!
22 Φεβ 2024 · Paula Deen 1700W 8.5qt. Ceramic Nonstick XXL Air Fryer (Black) Mini Chocolate Eclairs Recipe | Cream Puffs with Custard Filling - For a fabulous custard eclair recipe, try these...
Eclair Cake With Graham Crackers is a a no-bake dessert that feeds a crowd! In bowl of an electric mixer, mix pudding with 3 1/2 cups milk; beat at medium speed for 2 minutes. Cover cake with frosting and refrigerate for 24 hours.
