You know when your cousins have a grandma, but it's not your grandma?
It's like, kinda weird.
At least to me.
Anyway, my cousins have a grandma.
And at her grandson aka my cousin's request, she made this amazingly delicious cake.
Chocolate Eclair Cake!
It's a no bake cake.
Or maybe that is bad. I like using my oven.
It heats my house.
Because I don't.
I'm cheap like that.
Although I did use my stovetop for this recipe.
So that counts.
Anyway, it was my cousin's birthday, and he wanted Chocolate Eclair Cake.
TO. DIE. FOR.
I knew I needed the recipe.
And I also needed an excuse to MAKE the recipe.
I found one.
More on that tomorrow.
But for now.
Chocolate Eclair Cake.
Step 1: Gather Your Gear.
Step 2: Layer the bottom of a 9x13 dish with Graham Crackers
Step 3: Whip up Instant Vanilla Pudding. And Milk.
Step 4: Fold in Cool Whip. *Side note: I love when recipes tell me to fold things in. We had to take "Foods" in 6th grade - which is essentially cooking, and Ms Mitsuda taught us how to fold. We learned with blueberries. In muffins. It's not that crazy of a concept. But my mind was blown.
Step 5: Pour half of the pudding mixture over graham crackers
Step 6: Smooth out pudding mixture, and start melting your chocolate. I used the double boiler method. And it's a good thing I started at this point. It kind of took a while since I didn't chop the chocolate into smaller pieces.
Step 7: Layer second layer of graham crackers (is that redundant?)
Step 8: Pour remaining pudding mixture over graham crackers.
Step 9: Smooth. Like a criminal.
Step 10: Layer final graham cracker layer (seriously, can I say layer twice?)
Step 11: Add Vanilla and Corn Syrup to Chocolate Mixture.
Step 12: This is where I kinda goofed. I took the chocolate off the boiler. And added the powdered sugar. Everything got stiff and not gooey. I couldn't mix the sugar with the chocolate. Hot mess. Only not hot.
Step 13: Return chocolate to double boiler, mixing in powdered sugar. Skip this step if you are smart and keep chocolate on the boiler!
Step 14: Mix until shiny again!
Step 15: Pour well mixed, shiny, and gooey chocolate over top layer of graham crackers.
Step 16: Using a greased offset spatula (patting myself on the back for thinking to do that) spread chocolate mixture until smooth. Go fast. It firms up quickly and wont be spreadable.
Step 17: Take a few pictures of your gorgeous creation and refrigerate for at least 4-6 hours, preferably overnight.
Here is the formal recipe: