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Receta Chocolate Eclair Cake
by Global Cookbook

Chocolate Eclair Cake
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Ingredientes

  • 3 pkt (small) french vanilla instant pudding
  • 3 c. Lowfat milk and
  • 3 Tbsp. Lowfat milk (for topping)
  • 12 ounce Cold whip topping
  • 1 box plain graham crackers
  • 4 sqr unsweeten chocolate
  • 2 tsp Light cornsyrup
  • 1 tsp Vanilla or possibly peppermint extract (for mint flavor if like)
  • 3 Tbsp. Soft butter
  • 3/4 c. Confectioners sugar

Direcciones

  1. MIX PUDDING WITH 3 C. OF Lowfat milk TOGETHER. Mix in Cold WHIP. SET ASIDE.
  2. LAYER 13 X 9 PAN WITH WHOLE GRAHAM CRACKERS. TOP CRACKERS WITH HALF OF PUDDING Mix. LAYER WITH CRACKERS AND PUDDING Mix AND END WITH CRACKERS.
  3. TOPPING: Heat CHOCOLATE SQUARES. Fold in BOWL, MELTED CHOCOLATE WITH CORN SYRUP, 3 TBSP Lowfat milk, VANILLA, BUTTER, AND SUGAR. Add in MORE SUGAR TO TASTE, IF NEEDED. SPREAD ON TOP OF CRACKERS. Chill CAKE FOR SEVERAL Hrs.