Easy Chocolate Layer Cake

Easy Chocolate Layer Cake Guess what I’m making next Joe. I’m going to be making Éclair cake. Now I’ve got in my casserole dish buttered and I’m going to line it with graham crackers and you just do this anyway you can. If they overlap it’s all right just have what you need to get the job done. All right now we’ve got our crust ready and that was very, very simple wasn’t it. Kind of crust I like. Now we’re going to come over to this bowl and I’m going to take instant French vanilla pudding and I’m going to mix it with 3 ½ cups of milk. All right I’m going to beat this for about two, two and a half minutes. Now for some reason you don’t like instant puddings, you can get the cook type pudding and you just needs to let that cool before you put it together. All right that looks great. Now I’m going to take a small container of frozen whip topping that’s been thawed and I’m going to take this and fold it in and you don’t have to be extremely careful with this because that whipped topping is not going to break. Really about the only way it would break is you haven’t thawed it well and you tried to stir it, it would just deflate on you just down to nothing. Now that’s the custard part of our layer. We’ve got our crust, we’ve got our custard and now if you’ll move on down here with me, we’re going to make the chocolate part of our Éclair. So I’ve got my confectionate sugar and that’s one and a half cups and then I’ve got a half a cup of unsweetened coco and I’m just going to stir those two ingredients together and then I’m going to run them trough my little strainer just to make sure that I get all the lumps out of them. Today is such a beautiful day it’s been so windy here the last couple of days so I’m really glad to see that the winds died down and the sun is out. All right now I’ve got our coco and our powdered sugar mixed together. Now I’m going to take three tablespoons of room temperature butter and I’m going to cut in to our dry ingredients. Now I’m going to add a couple of teaspoons of a white corn syrup. All right that felt about like two teaspoons and then I’m going to add two teaspoons of vanilla flavoring and I’m just going to mixed that up. I think I’m going to use like a third of a cup of milk and if it’s still two thick for you then just add a little bit more milk. Oh it’s looking good. Don’t you just love it when you can find a 10 minute dessert like this that you can whip together at the last minute? All right now we’ve got to come back over here, and we’re going to put a layer of our custard over our first layer of graham crackers and I’m going to kind of gently just spread it over those crackers. All right, now we are going to make another layer using our graham crackers, all right now we’re going to come back with the rest of our cream filling over that second layer of graham crackers. This kind of reminds me a little bit. These steps right here kind of remind me a little bit of Not Yo’s Mama’s Banana Pudding. We’re going to spread that out again. All right now one more layer of crust. All right now we’re going to grab our chocolate filling that we just mixed up and you can see the consistency of our chocolate and then we’ll just going to drizzle it over those graham crackers. Now this is going to tighten up some Joe, because we’re going to put this in the refrigerator and let it chill. So you can see now why this is called an Éclair cake. You know this is truly like a five or a 10 minute dessert. I think the family will love it and especially chocolate lovers and it will be a lot easier than getting in there and making your traditional Éclairs.