Sunday, January 29, 2017

Boston Eclair Cake Goodness

First, let me say this is NOT my recipe.  It comes from here.
But it is a fabulous recipe! OHMYGIDDYAUNT is this delicious.
But I warn you....more than one piece and you might go into diabetic coma.

And easy? Did I mention this was easy? Yes, it is...a tad time really need about an hour, plus time to refrigerate...about an hour and a half total. Not long in the grand scheme of things.

But it's still easy!

If you want a breathtaking dessert to bring to a potluck, or to wow your boss when you have her over for dinner? This is it. Trust me.

OK, so this is what you you have butter? flour? eggs? and water?

You're halfway there!

And then some cool whip? vanilla pudding? and milk?

Woot! Woot! We're seven for seven!

How about powdered sugar? vanilla? and 100% cacao squares?

Probably two of three, right? Well, the 100% cacao chocolate squares are a rather odd thing to keep around. We do...but we're weird. Yeah yeah...we get this all the time. In our defense, we shave it and put it on top of our homemade latte's. OK, my husband does. He makes them for me. He's a saint. :)

So, this is what you need to do:


1 stick unsalted butter (you can use salted, but really, it should be unsalted...always in baking use unsalted)
1 cup water
1 cup flour
4 eggs

2 small packages french vanilla instant pudding
2 cups milk
6 ozs whip topping

2 squares 100% cacao chocolate
2 Tbs butter
1 Tbs milk
1 cup powdered sugar
1 tsp vanilla

Bring to a boil the butter and water.
Once boiling and butter is melted, remove from heat.
Add 1 cup of flour and mix well.
One at a time, quickly beat in each egg, incorporating well.  (You want to work quickly so the egg doesn't cook on the hot flour mixture.)

Drop by spoonfuls onto parchment covered baking tray....make any pattern you wish. I usually make a circle, but you could do a heart if you wanted. Just make sure each batter drop is touching...this is a cake, not individual cupcakes! :)

Bake at 400 for 45-55 minutes. A toothpick inserted will come out clean.
The batter will be golden, and full of holes inside.

Making the filling is easy:
Combine the pudding and milk...mix well. Let set 5 minutes. Fold in the whip topping.

The topping:
Melt the cacao and butter in saucepan. Remove from heat. Add milk and powdered sugar. Mix well. Add vanilla.
Pour into baggie.  (Don't make this too far in advance as it hardens as it cools.)

Once everything is baked, mixed and ready to rock and roll...let's assemble:

Using a serrated knife, slice the cake in half so you have two circles (or hearts, whatever shape you're doing). Keep the top half on the bottom half.
Then slice into individual pieces (trust me, it's easier to slice now than after you fill it!)

Place bottom half of cake onto cake plate. Add filling to each slice. Place the top back on that slice, and move on to the next piece. Continuing until you have used all the filling on all the pieces...
You should now have a cake!

Oh, wait...the chocolate topping...
Remember I said put the topping in a baggie? Well, clip off the corner, then drizzle that chocolatey goodness over the top of the cake.
NOW you're done.
Set it in the refrigerator to firm up a gotta wait. It's better when chilled! trust me.

Once ready- eat!'re going to want to eat the whole thing!

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