THE Cake

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I feel like we’ve gotten close. We’ve been seeing each other for a few months now—it’s starting to get serious. And that’s why I’ve decided to take our relationship to the next level.

I’m going to entrust you with one of my favorite recipes.

Wait for it…

Chocolate Éclair Cake.

This is The Cake. The Cake that my Mama would (and still does!) make for every birthday. The Cake that friends, new and old, associate with my dessert skills. You know you’re part of my nearest-and-dearest when I make this cake for you. (And you’ve achieved an even higher status if you get personalized pecan shapes on top. Like a checkerboard for my favorite UT fans, or a fleur de lis for those who like to yell “Who Dat” on Sundays during the fall. Oh yes, people—it can be done.)

I’m telling you. If you only take away one recipe from this entire blog, this should be the one. It never fails…!

 

Chocolate Éclair Cake

1 box of graham crackers

1 large box of instant vanilla pudding (which will require 3 cups of milk)

1 container of frozen whipped topping, thawed

1/3 c. cocoa powder

1 c. sugar

¼ c. evaporated milk (this finally comes in small cans so you don’t have to waste a large one!)

1 stick of butter

Chopped pecans

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In a 9×13 glass dish, place graham crackers across the entire bottom. In a medium bowl, make the instant pudding according to the instructions on the box, using 3 cups of milk. Once it’s set, fold in the whipped topping. Pour half of the pudding mixture on top of the graham cracker layer. Place another layer of graham crackers on top of that, and then one more layer of graham crackers. In a small saucepan over medium heat, pour the cocoa, sugar and evaporated milk. *This is the most important part: stir CONSTANTLY until it is all melted together—if you don’t, it will burn.* Once it’s melted, place the stick of butter in the pan and stir until it’s completely melted. (*You can also add a teaspoon of vanilla extract at this point—if you want the sauce to have a little extra flavor!) When it’s all combined, pour over the top layer of graham crackers. You can use a flat rubber spatula to make sure the chocolate sauce covers the entire top. Sprinkle the pecans on the top (or get creative and make some designs!) and refrigerate overnight before serving if you can—if not, it’s still delicious right away!

Chocolate Eclair Cake

So, there you have it, folks. One of my most prized recipes…take good care of it…and I hope you enjoy!

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