Here's a sinful, decadent cake that is just heavenly and is sure to be a hit with your family and friends. It's a perfect dessert for warmer weather and when I tell you that it is fab, then you know that I mean it, cher! I like to make this cake from scratch, but if I'm pressed for time I make the shortcut, easy version. I am including both versions and they are both out of this world! Enjoy!
Southern Eclair Cake ( from scratch)
1 box graham crackers3 egg yolks
2 tbs.'s butter
2 cups milk
1 tsp. vanilla extract
1 pint whipping cream
1/3 cup sugar
Butter a 13"x9" pan. Line the bottom with graham crackers, reserving the rest for layers. Next, make the pudding.
Place the sugar and cornstarch in a medium saucepan and gradually stir in 2 cups milk, mixing well. Cook and stir over medium heat and bring to a boil. Cook 1 minute longer and remove from heat.Stir small amount of hot pudding into 3 slightly beaten egg yolks. Immediately return to hot mixture and cook 2 minutes longer, stirring constantly.
Remove from heat and add 2 tablespoons butter and 1 teaspoon vanilla.
Let cool.
Meanwhile, whip 1 pint whipping cream, with 1 /3 cup sugar added, till stiff. Fold into cooled pudding.
Spread half of this mixture onto the graham crackers. Top with another layer of crackers and repeat. Top with the final layer of graham crackers.
Frosting
2 3/4 cups powdered sugar
6 tablespoons unsweetened cocoa powder
6 tablespoons butter, softened
5 tablespoons milk
1 teaspoon vanilla
Combine and mix with an electric mixer till fluffy.
Spread on top of the final layer of graham crackers. Cover with foil and refrigerate at least 2 hours or till crackers are softened.
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And for those of you who are pressed for time, here's a shortcut recipe for this cake. Equally as delicious!
Shortcut Eclair Cake
1 box graham crackers
2 small boxes of instant French vanilla pudding
3 1/2 cups milk
1 8 oz. container whipped topping
1 can chocolate frosting
Butter or spray a 9 x 13 inch pan. Line the bottom with graham crackers.
Combine milk with the 2 packages of pudding with electric mixer in large bowl When it is thick, fold in the container of whipped topping.
Spread half of this mixture on the graham crackers. Top with another layer of crackers and then spread the remaining pudding mixture.
Top with the last layer of crackers. Spread the frosting over the graham crackers. Cover and refrigerate for at least two hours.
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A Cajun Birthday Blast
Here's a little clip that a friend of mine took at a recent Cajun birthday party at Fred's Lounge in Mamou, Louisiana, where it's Mardi Gras, all year long. Fred's is a local landmark and is noted for it's Saturday morning dances. And all of this starts at 8:30 a.m.! The lady in pink leading the birthday train is Taunte Sue, the owner. Oh the life of a Cajun is oh, so fun! Crank it up and and let the good times roll, cher!
I will be away from my blogging desk for a few days to attend the 26th annual Festival International de Louisiane in downtown Lafayette. Five straight days of fantastic Cajun and International music, food, and fun! This fabulous festival has been chosen as "Best World Music Festival" by About.com's, World Music Reader's Choice Awards. The fun begins tonight with a fais do do, with Terry and the Zydeco Bad Boys taking the stage at 6:30 p.m., with Brian Jack and the Zydeco Ramblers to follow, and runs through through Sunday. For a complete schedule, click here. Hope that everyone is having a wonderful week! Merci beaucoup for stopping by!
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