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CHOCOLATE ECLAIR CAKE

Europe, West: French

My name is Victoria I am from LA, USA. This recipe has been a desert in my family for many years. My aunt made this every Christmas. This is one of the many things I will never forget her teaching me. This desert was originally from France.

Ingredients

graham crackers (whole not crushed)
2 boxes of instant vanilla pudding
3-12 cups of cold milk
9 oz. cool whip

Chocolate sauce made with 2 squares unsweetened chocolate melted with 2 teaspoons vanilla, 2 teaspoons white corn syrup, 3 tablespoons milk, 1-1/2 cups of powdered sugar
Add all ingredients together and cook on low fire until blended.

Preparation

1st In a mixing bowl mix 2 boxes of instant vanilla pudding and the cold milk. Beat until thick. Blend in 9 oz. of cool whip. 2nd In a 9 X 12 pan place a layer of graham crackers (whole not crushed) Spread 1/2 of the mixture over graham crackers, repeat a second layer with remainder of the spread. Then add another layer of graham crackers and cover with chocolate sauce. 5th Refrigerate for 24 hours, or place in freezer for a short time until chocolate hardens.
(Enjoy Your Cake)

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