Some of you were interested in the following recipe, so here it is! As I said, it's our son, Andrew's, favorite cake for his birthday. Actually, it's very similar to a big cream puff, so it's more like a dessert than a cake.
I don't have a pretty pan that's large enough for it, so I bake it in this stainless steel roasting pan, which is a little bigger than the standard 13x9 size. It works fine, but doesn't look particularly attractive. I'll have to see about getting a prettier pan.
(Note to kids and husband: There's a future birthday gift suggestion, since you're always asking!)
I'm not sure my conversions are absolutely accurate, but they should be close.
BTW everyone, if you go to visit Olive (in the post below), don't forget to say hello. She loves to hear from you!
I'm not sure my conversions are absolutely accurate, but they should be close.
BTW everyone, if you go to visit Olive (in the post below), don't forget to say hello. She loves to hear from you!
Chocolate Éclair Cake
Crust:
1 cup of water
½ cup butter of margarine
Put water and butter in a medium saucepan, bring water to boil & simmer until butter melts. Remove from heat.
½ tsp. Salt
1 cup plain flour
Mix salt & flour & add all at once to water & butter mixture. Stir until dough forms a ball.
4 eggs
Add one at a time, beating well with a wooden spoon after each addition.
Spread in a
greased jelly roll pan (15x10x1 inches) (38x25x2.5 cm) I think a 13x9 (33x23) pan would work if you don’t have the bigger one.
Bake at 400ºF (approx. 205C) for 30 minutes.
Remove from oven and press flat (wait a minute or two so you don’t burn yourself).
Cool.
Filling:
2 packages of instant vanilla pudding.
2 ½ cups of milk
1 8oz (227 g)package of cream cheese, softened
With electric mixer, beat the cream cheese and add just a little milk at first (if you add too much at once you’ll end up with lumps of cream cheese). Keep adding milk gradually while beating. Then add the 2 puddings and beat until thick. Spread over crust.
Topping:
1 8oz tub of Cool Whip
Spread on top of pudding mixture.
Glaze:
½ cup of chocolate chips
2 tbsp. Butter or margarine
1 cup confectioners sugar (icing sugar for the Aussies)
Melt choc chips with butter in the microwave or on the stove. Stir in confectioners sugar.
Drizzle over the Cool Whip.
Make at least 2 days ahead so crust can soften and flavors blend.
(I never make it ahead and it tastes wonderful anyway)
Enjoy!
Crust:
1 cup of water
½ cup butter of margarine
Put water and butter in a medium saucepan, bring water to boil & simmer until butter melts. Remove from heat.
½ tsp. Salt
1 cup plain flour
Mix salt & flour & add all at once to water & butter mixture. Stir until dough forms a ball.
4 eggs
Add one at a time, beating well with a wooden spoon after each addition.
Spread in a
greased jelly roll pan (15x10x1 inches) (38x25x2.5 cm) I think a 13x9 (33x23) pan would work if you don’t have the bigger one.
Bake at 400ºF (approx. 205C) for 30 minutes.
Remove from oven and press flat (wait a minute or two so you don’t burn yourself).
Cool.
Filling:
2 packages of instant vanilla pudding.
2 ½ cups of milk
1 8oz (227 g)package of cream cheese, softened
With electric mixer, beat the cream cheese and add just a little milk at first (if you add too much at once you’ll end up with lumps of cream cheese). Keep adding milk gradually while beating. Then add the 2 puddings and beat until thick. Spread over crust.
Topping:
1 8oz tub of Cool Whip
Spread on top of pudding mixture.
Glaze:
½ cup of chocolate chips
2 tbsp. Butter or margarine
1 cup confectioners sugar (icing sugar for the Aussies)
Melt choc chips with butter in the microwave or on the stove. Stir in confectioners sugar.
Drizzle over the Cool Whip.
Make at least 2 days ahead so crust can soften and flavors blend.
(I never make it ahead and it tastes wonderful anyway)
Enjoy!
15 comments:
I will definitely be trying this...thank you so much Kerri:-) I think it would make an excellent dessert in the summer time too when you have company...I'm sure it will be a hit with my boys! lol xoxo
Will try too! Wow, I love éclair, but had never seen it as a cake! And thanks for the conversions, we use the metric system here.
This looks yummy Kerri!
We have little D's First Holy Communion and N's confirmation (both in the same week in March), so we'll be having a family celebration. This would be a hit for sure!!
xoxo
VERY decadent! Though I'd have to watch out that my son didn't think it was just one big eclair for him to eat by himself!
Your recipe is completly different than mine...huh...
:-D
Looks and sounds good enough to eat! Going to print out and try at the first opportunity. Thanks for sharing.
Looks and sounds delicious and positively wicked. What is Cool Whip? I guess it's cream (sort of); maybe it's available here, but me not being a cook, I'm not sure.
Kerri, you can not show me such a cake, I'm so hungry in the moment.
We have bad weather this week, rain, wind, storm, cold.
Sigrun
I'll be trying this, John & my boys will love it. I don't think it will last 2 days, never mind 2 days waiting to try it!
Oh my that looks so good!! Anyone who brings that to a party will be the star of the night for sure.
Take care,
Connie
Kerri,
I'm trying to lose some weight, this is torture... :-)
Thanks for your comments on my blogs, they finally made it. There must have been some problem in Blogger, 'caus I didn't get any notification either... But now we're communicating!
looks fabulous!
make two days ahead? it wouldn't last that long here!!!
Sound so yummy! I will have to print this recipe.
Hope someone takes the hint and buys you a lovely pan to bake this great recipe in.
Kerri, just wondering if you have a recipe for the australian bread they serve at Outback? I'm curious, we have Outback here, but wanted to find out a good recipe to be able to make it, and you grew up in Australia! Thanks!
Kerri, the bread I mentioned is dark brown, and I don't think it is damper bread, it is a bit sweet, not sure if it has cocoa. Thanks!
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