Make and bake moist chocolate cake recipe.
Set aside to cool. Mix instant pudding with whole milk according to directions on package.
team. Place on pan. Return eclairs to oven with door slightly
nto prepared pan to form eclairs, about 4 inches long and
rown and crisp.
Cut eclairs in 1/2 and remove
eanwhile, to make the chocolate icing, combine chocolate and 1/4 cup
(190 degrees C). Return eclairs to oven for 10 minutes
30 to 35 minutes. Let eclairs cool on a wire rack
ven, cut off tops of eclairs, remove the soft centers, cool
medium saucepan along with chocolate. Stir over low heat until
Prepare Basic Eclair dough.
Put through a pastry tube or spread with a spoon, making strips 4 x 1 1/2-inches on greased baking sheet.
Bake and cool as directed in Basic Eclair recipe.
opping and set aside.
CHOCOLATE FROSTING: In another mixing bowl
hem for reheating later.
Chocolate Sauce Instructions.
1. Mix
ollow.
Cool.
Dark Chocolate Ganache: Bring cream to a
Mix pudding mix with milk.
Add Cool Whip; mix well.
Place one layer of graham crackers in cake pan.
Pour approximately 1/2 inch of mixture.
Repeat process until mixture is gone.
It should make 2 to 3 layers.
Once done, place chocolate icing on top.
Combine milk and pudding packages; mix until pudding consistancy.
Fold in lite cool whip.
In a 9 x 13 pan, create one layer of the club crackers (approx. 24 crackers).
Spoon 1/2 of the pudding mixture over the crackers.
Create a second layer of club crackers on top of pudding mixture.
Spoon remaining 1/2 of pudding mixture on top of second layer of crackers.
Microwave chocolate icing for 30 seconds to 1 minute to thin out icing.
Pour and spread chocolate icing over the pudding mixture.
Cover and refridgerate overnight.
Place Hot Chocolate Mix and water in a 1 quart glass measure.
Add vanilla and stir.
Microwave, uncovered, at HIGH 3 minutes or until heated.
Pour 1 cup hot chocolate into each of 4 mugs.
Top each with 1 tablespoon ice cream.
Sprinkle with cinnamon.
Hot Chocolate Mix:
Combine all ingredients.
Store in an airtight container in a cool, dry place. Yield's 7 1/3 cups of 1/3 cup servings).
In sheet cake pan, layer graham crackers. Mix instant pudding and milk.
Add Cool Whip.
Add onto graham crackers layered in pan. (Can layer twice alternating crackers and pudding mix.)
Add chocolate frosting on top.
Whisk cream, vanilla and icing sugar together in bowl until thick.
Place the bases of biscuits on a wire rack.
Spoon on to them the cream mixture.
Top with remaining biscuits.
Mix together the melted chocolate and oil.
Spread this mixture over the tops of the biscuits.
Serve within the hour or they will go soft.
Mix pudding with milk.
Add sugar and Cool Whip.
In pan, place a layer of broken graham crackers and a layer of pudding mixture until all is used.
Melt chocolate chips and pour over mixture.
Top with pecans.
Chill.
Mix pudding and milk together.
Fold in Cool Whip.
Place a single layer of whole graham crackers in bottom of 9 x 13-inch pan.
Cover with one-half of the pudding mixture.
Place another layer of graham crackers and cover with rest of pudding.
Place another layer of crackers on pudding. Melt oleo and chocolate together; remove from burner.
Add corn syrup, vanilla, powdered sugar and 3 tablespoons milk.
Mix and pour over last graham cracker layer.
Refrigerate overnight.