Friday, August 17, 2012

Chocolate Eclair Cake w/ Homemade Chocolate Sauce Topping

I found this dessert on Pinterest and decided I had to try it, so I went ahead and made it for Father's Day.  It turned out amazing!  I thought it was even better than regular eclairs.  The crust was so light and flaky, the pudding was amazing (but that of course b/c it's made with cream cheese), and I was so impressed with the homemade hot fudge!  It was all very good.  Seriously, so easy and delicious.  Go ahead give it a try and let me know what you think.

Mix all the ingredients for the crust and bake at 400 for 25-40 minutes.

Make vanilla pudding (my 4 yr old did this part for me).  Stir pudding in with the cream cheese. 

Let pudding cool in the fridge.

Take the crust out of the oven and let cool.

When the crust is completely cooled spread the vanilla pudding onto the crust.

Top with a layer of cool whip.

Make hot fudge according to the directions below the cake recipe. 

Drizzle the hot fudge on top of each cake slice and serve.  YUM!!

Chocolate Eclair Cake

1 cup water
1/2 cup butter
1 cup flour
4 large eggs
1 (8 ounce) package cream cheese, softened
1 large box (5.1 ounces) vanilla instant pudding
3 cup milk
1 8 oz. container cool whip (just enough for a thin layer. I don't use the whole container)
Chocolate syrup (Recipe listed below)

Preheat oven to 400. Lightly grease a 9x13 glass baking pan.

Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. *If the sides of your pan are too greased you won't be able to get the mixture to stay up the sides so make sure to just lightly grease (I left this part in just in case you could get it to work, but I couldn't get it to go up the sides.  It did kind of slope down afterward with cooling.)

Bake for 25-40 minutes or until golden brown (keep a close eye on it, take it out when it starts browning take it out). You may want to check it occasionally-you don't want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don't touch or push bubbles down).

Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.When the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you want it and serve with chocolate syrup. *If you want to make this even better use homemade whipped cream.  Let dessert sit in the fridge until ready to serve.  Enjoy!

Chocolate Sauce Topping

1/4 cup cocoa
1 cup granulated sugar
3/4 cup evaporated milk
1/4 cup butter
1/8 tsp salt
1/2 tsp vanilla

Stir cocoa and sugar together well. In a saucepan combine milk, butter, salt, and vanilla. Stir in dry mix. Heat, stirring until it reaches a boil and is thick. You want it to coat the back of a spoon. If you want it to be thicker, for a crepe filling for example, boil it a little longer. I boiled mine for two minutes whisking constantly. It will still be thin once you are done with this step. Don't worry once you let it cool down a bit it will thicken. It will thicken a lot when chilled.

Makes around 1 cup of sauce.

1 comment:

alfred said...

Chocolate is basically a raw food processed from the beans of a cocoa tree. After going through various processes, it is converted into delicious chocolates, which are very hard to resist.

Chocolate topping