INGREDIENTS FOR THE ECLAIR CAKE:
– 20 Broken Graham Crackers in half
– For 1 pkg.Of Instant vanilla pudding, use the package of 3.4 oz.
– A cup and half of cold 2 percent milk
– 8 ounces of thawed Whipped Topping.
TO MAKE A HOMEMADE CHOCOLATE TOPPING:
– 1⁄2 cup-Of brown sugar.
– 1⁄4 cup-Of powdered cocoa.
– 1⁄4 cup-Of margarine.
– 1⁄4 cup-Of milk.
– 1 Tbsp-Of Extract of vanilla
– 1/2 cup-Of chocolate chips in white, for the final drizzles of chocolate.
THIS IS HOW TO MAKE THE CAKE:
Step 1: In a big bowl stir together the pudding and fluff with milk using a stand mixer.
Let the mixture stay for a moment, then stir in the defrosted Cool Whip.
Step 2: In a medium square cake tray, place crackers in a single layer, then cover with 1/2 of the pudding cream mixture.
The next coating is rendered by adding 10 more graham crackers.
Then scatter the remaining pudding mixture over the pan.
Cover with the remaining 10 strips of graham cracker.
Step 3: Then spoon on the chocolate topping, cover with the topping, and then chill in the fridge for 3 hours.
Step 4: Heat white chocolate chips in the microwave at 20 seconds intervals until melted, stirring between each period. It takes about 60 seconds to melt in the microwave
Step 5: Take out of the refrigerator and drizzle with white chocolate to add a shiny look to the top of the treat.
HOW TO MAKE THE CHOCOLATE TOPPINGS:
Step 1: Mix together powdered cocoa powder and brown sugar in a dish.
Step 2: In a medium-sized saucepan which is prepared over medium heat, add butter and milk, and bring the mixture slowly to a boil. Let simmer uncovered for 5 minutes. Stir regularly.
Step 3: Remove from heat and whisk in cocoa and brown sugar. Then return to heat and whisk until smooth, it takes around 3 minutes.
Step 4: Remove it from heat and add in the vanilla, and let it cool for a short period.
Step 5: Pour over an Eclair cake and place it in the refrigerator to set up.