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Chocolate Éclair Torte

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INGREDIENTS

For the Cake:

  • 1 (14-ounce) box graham crackers
  • 2 (3.9-ounce) packages Instant French Vanilla Pudding
  • 3 cups cold milk
  • 1 (8-ounce) container of Cool Whip

For Frosting:

  • 2-ounces unsweetened chocolate
  • 2 tablespoons light corn syrup
  • 1 teaspoon vanilla extract
  • 1-1/2 cups powdered sugar
  • 3 tablespoons butter
  • 3 tablespoons milk

INSTRUCTIONS

For the Cake:

  1. Grease the bottom of a 13 x 9 pan. Line the bottom of the pan with enough graham crackers to cover.  
  2. In a medium mixing bowl, combine the packages of instant pudding and 3 cups cold milk. Beat 2 minutes with a wire whisk or electric hand mixer. Blend in Cool Whip.  
  3. Spread half of the pudding mixture over the graham crackers. Top with a second layer of crackers and spread the remaining pudding mixture on top.  Top with another layer of crackers. 
  4. Refrigerate at least 2 hours before frosting.  

For Frosting:

  1. In a large saucepan, over medium heat, slowly melt the chocolate, corn syrup, vanilla, butter, and milk together.
  2. Once melted, stir in the powdered sugar. Transfer the mixture to a large mixing bowl and beat well.
  3. Spread frosting over the top layer of graham crackers. Refrigerate cake at least 24 hours before serving. 

Note:  If you prefer a different flavor,  you can substitute the French vanilla pudding for something different, such as butterscotch or strawberry.