Thursday, August 9, 2012

Sarah's Attempt: Chocolate Eclair Cake






Chocolate Eclair Cake from http://www.the-girl-who-ate-everything.com/2009/06/chocolate-eclair-cake.html

 

My dad turned 50 on Monday so of course we had to make a dessert with his birthday supper. He loves Boston Creme Pie but since we were actually up in Boston on vacation last week and he had the real deal there, I figured going for something similar in taste but not quite the same would work. Now it is hard for me to give a definite answer on this recipe: lots of mishaps and the end result, although tasty, was not what we expected. It did taste like an eclair, but had the consistency of runny pudding once served although I followed the recipe exactly and made sure the filling was thick before filling the crust.  But you try for yourself and see! Here's the instructions from http://www.the-girl-who-ate-everything.com/2009/06/chocolate-eclair-cake.html with my comments in bold. 

Chocolate Eclair Cake
by Debbie Mortensen

Ingredients:
1 cup water
1/2 cup butter
1 cup flour
4 large eggs
1 (8 ounce) package cream cheese, softened
1 large box (5.1 ounces) vanilla instant pudding
3 cup milk
1 8 oz. container cool whip (just enough for a thin layer. I don't use the whole container) or one batch of homemade whipped cream
chocolate syrup or homemade chocolate sauce

Instructions:
Preheat oven to 400. Lightly grease a 9"X13" glass baking pan. Make SURE you use a glass pan! Our glass 9"x13" was recently broken so we thought we'd use a coated dark pan...bad idea. The coating stuck to our crust, it was rather disgusting so we threw out the first crust and borrowed a glass pan from my Mamaw. That worked much better.

Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. (MIX with a hand beater, do not stir! Mixing made the mixture much easier to spread into the pan and on the edges of the pan) Spread mixture into pan, covering the bottom and sides evenly*If the sides of your pan are too greased you won't be able to get the mixture to stay up the sides so make sure to just lightly grease.

Bake for 30-40 minutes or until golden brown (Mine only took 25 minutes...I agree here, 25 minutes tops) You may want to check it occasionally-you don't want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don't touch or push bubbles down).

Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.When the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you want it and serve with chocolate syrup. *If you want to make this even better use homemade whipped cream. Main problem: the filling, after poured into the cooled crust, was very runny and leaked out of the cake once it was cut. However, my Papaw, Dad, and brother loved it and there was no cake at all left after dessert.


Overall, this cake had a good taste but I was not pleased with its consistency, so:

RESULT: Not Pin!
  

4 comments:

  1. I cannot get the sides of the pan to stay coated, it just slides off (even with no greasing). Any tips on that?

    ReplyDelete
  2. I made it and it was perfect! Barely sprayed the sides and made sure crust wasn't too thick around them. Used only 2 1/4 cups milk to make filling thicker. Made sure crust was fully cooled so it wouldn't warm the filing at all. Refrigerated the whole dessert during dinner to serve afterward. LOVED IT!

    ReplyDelete
  3. i made this for a BBQ and to quote one gentleman, "he almost came in his pants" when he ate it I would say this was a success!

    ReplyDelete
  4. Made this, and it was pretty freakin awesome!

    ReplyDelete