Over a Cup of Coffee: Chocolate Eclair Cake

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This week's column starts with a luscious dessert and just in time for Easter. It's Sunnie Smith's Chocolate Ãclair Cake.

Sunnie says, "It's like a deli donut is so-o-o-o good."

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To make the dessert you'll need: 2 (3 1/2-ounce) packages of instant vanilla pudding, 3 1/4 cups milk, 1 (12-ounce) container of Cool Whip, a box of graham crackers, 1/3 cup cocoa, 1 cup sugar, 1 stick of butter or margarine and 1 teaspoon vanilla.

Sunnie says to make the dessert really special, use 2 percent or whole milk, extra creamy Cool Whip, pure vanilla and butter.

Combine the instant pudding with 3 cups of milk. Mix according to the directions on the package. Fold in the Cool Whip.

Line the bottom of a 9 x 13-inch oiled glass casserole with whole graham crackers. Spread 1/2 of the pudding mix on top. Make another layer of graham crackers and spread the remaining pudding mix on top.

"Homemade Chocolate Icing" goes on the very top. To make it, combine 1/4 cup milk, 1/3 cup cocoa and 1 cup of sugar. Bring it to a boil. Remove from heat and add 1 stick of butter or margarine and 1 teaspoon vanilla. Allow to cool and spread over the pudding.

Refrigerate for a few hours.

Sunnie said I could feature her recipe in this column if I'd try it first, so I did. She's right. It's delicious.

I made the frosting first so it could be cooling while I put the rest of the dessert together. I'm notorious for trying to do too many things at once, so I think I let the icing boil a little more than a minute. The icing started to go to sugar on the bottom of the pan, but it was just fine.

Our family was here part of spring break so we all enjoyed Chocolate Eclair Cake. Thanks, Sunnie.

Today, when I was at the store buying some of the ingredients for Suunie's cake, I browsed the Easter aisle. Among the egg decorating supplies were kits to make eggs with sparkling glitter, speckled eggs and even eggs that glow.

My favorite Easter eggs come from dyes made from food colors that can be found at the grocery store.

To make food color dyes, you'll need: the food colors, hard boiled eggs, a cup and spoon for each color, hot water and white vinegar.

Put 1/2 to 3/4 cup of water into each cup. Add 1 teaspoon of vinegar and drops of food coloring until you get the desired shade. You can blend colors to get shades like turquoise, peach and brown.

Put an egg in each color cup and turn to get even color.

Send you recipes and comments to me at P.O. Box 415, Craig 81626 or call me at 824-8809.

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