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Éclair Birthday Cake
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Description
This has been the cake reserved for my special day since my very first birthday. It is delightfully easy to create and yields delicious results.
My mum’s chocolate frosting is what really makes it special. I have yet to find another version that is as delicious and comforting as hers. The recipe below is the closest approximation I have been able to create.
Ingredients
- 1 pound Graham Crackers
- 2 boxes (3.4 Oz. Box) Jello Instant Vanilla Pudding
- 3-½ cups Whole Milk
- 9 ounces, weight Cool Whip
- _____
- FOR THE FROSTING:
- 1-½ cup Confectioners Sugar
- 3 Tablespoons Cocoa Powder
- 2 Tablespoons Shortening
- 3 Tablespoons Whole Milk
- 1 Tablespoon Grapeseed Oil (or Canola Oil)
- ½ teaspoons Vanilla Extract
Preparation
Cake:
Butter a 13×9 cake pan. Line the bottom with graham crackers.
Combine pudding and milk in the bowl of a stand mixer fitted with the paddle attachment. Beat for 2 minutes.
Add Cool Whip to the pudding. Mix until combined.
Pour half of the pudding mixture over the first layer of graham crackers.
Create another layer of graham crackers on top of pudding mixture. Top with remaining pudding mixture. Create a final layer of graham crackers on top.
Refrigerate for at least 2 hours before frosting.
Chocolate Frosting:
Combine confectioner’s sugar, cocoa powder, shortening, milk, oil and vanilla extract in a stand mixer. Paddle until light and fluffy.
When cake is properly chilled, frost the top layer of graham crackers with chocolate frosting.
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