Chocolate Eclair Refrigerator Cake
- Ready In:
- 12hrs 15mins
- Ingredients:
- 8
- Yields:
-
1 cake
ingredients
- 3 (63.78 g) box French vanilla instant pudding
- 709.77 ml milk
- 226.79 g container Cool Whip
- 1 box graham cracker
- 29.58 ml butter
- 29.58 ml corn syrup
- 354.88 ml confectioners' sugar
- 2 package nestle Choco-bake (unsweetened)
directions
- Mix pudding with milk until thick, then fold in Cool Whip.
- In 9X13 Pyrex pan, layer graham crackers, pudding, crackers, pudding, crackers.
- In saucepan, heat butter and corn syrup, then sift in confectioner’s sugar.
- After mixing thoroughly, add the chocoBake.
- Add just enough milk to be able to spread on last layer of Graham Crackers.
- Chill in fridge overnight.
- Do not cover.
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Reviews
-
I have had this receipe myself for sometime. My husband loves it so much that it has become know in our family as "Robert's Dessert". The only problem is finding the Choco-bake sometimes. Also, it works better if you just melt the butter and mix the topping ingredients together instead of heating up the corn syrup and butter.
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If you can't find Nestle Choco-Bake, the company suggests that 1 envelope of ChocoBake can be substituted with: 1 oz/1 square of our unsweetened baking bar 2 oz/ 2 square of our semi-sweet baking bar, also reduce the sugar in your recipe by 2 Tbsp. 2 oz. (1/3 cup) of our semi-sweet morsels, also reduce the sugar in your recipe by 2 Tbsp. 3 Tbsp. of our cocoa powder, also add 1 Tbsp. butter/shortening to your recipe
RECIPE SUBMITTED BY
skat5762
Hampton Roads, Virginia
Food, felines, vino, photography