When my Cook’s Country arrived this week, I immediately looked to the desserts. My blog has had more healthy dishes than usual…salmon, salads, veggie pot au feu…I needed something decadent! Their Creamy Chocolate Éclair Cake gave me pause…in fact, so much pause that I dashed for my shopping list to start writing down the ingredients I needed to purchase. There are many delicious versions of this cake…and I’ve been tempted by them all. They typically contain Cool Whip and instant pudding mixes…and I know I’d be willing to have a slice and return for seconds, but Cook’s Country’s was made with a homemade custard and real whipped cream. You can see why I was instantly captivated.
I know Whip-It is not available in every region, so if you are interested in receiving 5 packets (enough for 10 half pint batches of whipped cream), I will be happy to send some to one lucky commenter. I will also throw in a jar of my new favorite seasoning, Dish D’lish French Seasoning Salt. All you have to do to enter is to leave a comment. If you aren’t a follower, I’d love to have you follow via one of the routes listed in the right hand column, but this isn’t necessary to win. One winner will be drawn on Friday, June 10, at 5 PM using Random.org…and I will contact the winner soon afterward. This is open to ALL…I’m happy to ship internationally…but it may take a while to get to my distant friends~
Chocolate Éclair Cake…adapted from Cook’s Country
1 1/4 cups sugar
1/4 cup plus 2 tablespoons cornstarch
1/2 teaspoon salt
5 cups whole milk
1/4 cup (1/2 stick) butter, cut into pieces
5 teaspoons vanilla
2 packets Whip-It (whipped cream stablizer)
2 3/4 cups heavy cream
14 ounce box of graham crackers
1 cup semi-sweet chocolate chips
5 tablespoons light corn syrup
Whisk together sugar, cornstarch and salt in a large saucepan. Slowly whisk in milk, then heat to a boil, whisking, over medium heat. Lower heat and continue to whisk till mixture thickens and large bubbles appear. Remove from heat and add butter and vanilla. Put custard into a large bowl, cover with plastic wrap and cool in fridge for about 2 hours.
After about 2 hours, place one layer of graham crackers along bottom of 9 x 13 baking pan. Use smaller pieces to fill open spaces.
Whip 2 cups of cream with 2 packets of Whip-It till stiff peaks form. (Alternatively, you can use 1 1/4 teaspoons unflavored gelatin, softened in water, to stabilize whipped cream). Fold about 1/3 of whipped cream into cooled custard. When well combined, fold the rest of the whipped cream into custard.
Top graham crackers with half of the custard-whipped cream mixture. Layer with more graham crackers, then top with the rest of the filling. Place a 3rd layer of graham crackers over filling and refrigerate while making the chocolate topping.
Microwave chocolate chips, corn syrup and remaining 3/4 cup of cream for about 60 seconds. Whisk and microwave again till all chocolate is completely melted. Whisk mixture till smooth and allow to cool about 10 minutes. Pour over graham crackers, and using offset spatula, smooth to cover top of dessert. Chill at least 6 hours before serving.
Congratulations to Carole!!! You’re the winner of this give away!!! #30 via random.org. I’ll be in contact~