Chocolate Eclair Cake Topper at Roman Cox blog

Chocolate Eclair Cake Topper. Instead of the homemade chocolate frosting in the recipe, use one tub of milk chocolate frosting instead. In a large bowl, combine pudding mix and 3 cups milk; Open container, remove foil wrapper, and microwave for 20 to 30 seconds until soft. Cover the top layer of graham crackers with. Microwave the chocolate chips, heavy cream, and corn syrup in a medium bowl, stirring every 30 seconds, until smooth, 1 to 2 minutes total. Line with whole graham crackers. Butter bottom of a 13x9 pan. In a medium bowl, whisk together pudding mix and. Stir and pour over top of cake. Stir in the cool whip. In a large bowl, whisk together the pudding and the milk. Cool the glaze to room temperature, about 10 minutes. Pour the heavy cream on top and stir together until silky and no lumps remain. Fold in whipped topping and beat with mixer for 2 minutes. Spread 1/2 of the pudding mixture over crackers, then top with graham crackers.

CHOCOLATE ECLAIR King of Cakes
from www.kingofcakes.com.au

Stir and pour over top of cake. In a large bowl, combine pudding mix and 3 cups milk; Spread 1/2 of the pudding mixture over crackers, then top with graham crackers. Open container, remove foil wrapper, and microwave for 20 to 30 seconds until soft. Stir in the cool whip. Microwave the chocolate chips, heavy cream, and corn syrup in a medium bowl, stirring every 30 seconds, until smooth, 1 to 2 minutes total. Pour the heavy cream on top and stir together until silky and no lumps remain. Then cover and allow to set in the refrigerator as described in the recipe. Fold in whipped topping and beat with mixer for 2 minutes. Cover the top layer of graham crackers with.

CHOCOLATE ECLAIR King of Cakes

Chocolate Eclair Cake Topper In a medium bowl, whisk together pudding mix and. Butter bottom of a 13x9 pan. Cover the top layer of graham crackers with. In a buttered 9x13 inch baking dish, spread a layer of graham crackers on the bottom of the dish. In a large bowl, whisk together the pudding and the milk. Open container, remove foil wrapper, and microwave for 20 to 30 seconds until soft. Line with whole graham crackers. Spread 1/2 of the pudding mixture over crackers, then top with graham crackers. Stir and pour over top of cake. Cool the glaze to room temperature, about 10 minutes. Fold in whipped topping and beat with mixer for 2 minutes. Line the bottom of a 9 x 13″ baking pan with 7 whole graham crackers. Microwave the chocolate chips, heavy cream, and corn syrup in a medium bowl, stirring every 30 seconds, until smooth, 1 to 2 minutes total. Repeat with the remaining pudding mixture and another layer of graham crackers. Instead of the homemade chocolate frosting in the recipe, use one tub of milk chocolate frosting instead. Pour the heavy cream on top and stir together until silky and no lumps remain.

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