With Super Bowl Sunday coming this weekend, there's going to be parties, gatherings and dinners go on everywhere! There will be plenty of food and lots of activity. One thing that is a requirement of a large gathering where food is being served is a good dessert, especially one that will serve a large number.
I'd like to introduce you to a crowd-pleasing dessert that sounds upscale, but it's incredibly easy to do, and it's for a "Chocolate Eclair Cake." This dessert makes a 9x13 inch pan, so there's plenty to serve to the Super Bowl crowd this weekend, or anytime when you need plenty of dessert for a large number. One big advantage is that you don't have to be an expert baker to make this wonderful treat, despite the dessert's title!
This is very easy to assemble and it can be made ahead. It begins with layering graham crackers with a French Vanilla pudding mixture. Finally, it's frosted with chocolate frosting. After 24 hours of refrigeration, it's ready to indulge into!
Though the recipe gives the proportions for making the chocolate frosting, in a pinch, canned frosting can be used. Actually, the first time I had this cake was when it was frosted with canned chocolate frosting, but you can go either way with how you want to frost it. Regardless of how you frost it, it's a sensation!
Quite sometime ago, I did an article on pies that serve a crowd, which may give you some additional suggestions for what to serve for this Sunday. Here's the link to those recipes:
So, put this dessert together ahead, let it chill and it'll be ready when you are when the big game arrives!
CHOCOLATE ECLAIR CAKE
- 2 pkg. (4 serving size each) Instant French Vanilla Pudding
- 3 cups milk
- 1 medium container whipped topping
- 1 box graham crackers
- 1 cup sugar
- 1/3 cup cocoa
- 1/4 evaporated milk
- 1 stick butter
- 1 teaspoon vanilla extract
Combine pudding and milk, beating until thick. Fold in whipped topping. Layer bottom of a 9x13 inch pan with graham crackers. Add a layer of the pudding mixture. Continue layering graham crackers and pudding mixture, ending with graham crackers on top. In a saucepan, place cocoa, evaporated milk and sugar and bring to a boil, stirring constantly. Let cool for 1 minute, then add butter and vanilla extract. Beat until smooth and pour over cake. Cover and chill overnight before serving. Cut into 2-inch squares.