Have you ever made a graham cracker eclair cake before? I can remember the day that I made my first one. It was supposed to be just an experiment, but I ended up making enough for my entire family to enjoy. If you are looking for an easy dessert that everyone will love, this is the recipe for you. The graham cracker crust is very simple to make, and the pudding comes out fluffy.
Making of Graham Cracker Eclair Cake
Make the graham cracker eclair cake as it is written. Use graham cracker crumbs that have been softened. About a teaspoon of each flavor (icing sugar, brown sugar, and butter). In a saucepan, combine sugar, water, and evaporated cane juice. Bring to a boil and reduce to a simmer. Let it boil for another five minutes or so.
Once the pudding mixture has come to a simmer, turn off the heat and add the brown sugar into the saucepan along with the rest of the ingredients. Keep stirring to combine. Then pour the mixture into a large bowl along with the rest of the dry ingredients. It will be ready to bake in about thirty minutes.
After the cake has finished baking, you will want to inspect it and see details of any cracking that might have occurred. You should also check the date and frosting ingredients. When you see that both have been added (using graham crackers), you know it is time to mix the batter. Add the wet ingredients into the dry and mix them until you have created a batter that is light, smooth, and uniform batter.
Frosting Of The Cake
Next, you will need to spread the batter onto the pan and smooth it out with a spatula. If your pan is smaller, you may not need to spread the batter very much. But if it is a larger pan, you will want to spread it over the entire surface of the pan. Once all the batter is evenly spread on the pan, you can begin to frost it. Frost the cake in layers to make it look more like a cake.
If you use graham crackers to frost your cake, you will first need to cook the graham cracker mixture. In a microwave oven, heat the graham cracker mixture to create a deep fat burner. Once the cracker mixture has cooled, turn off the oven and remove the crackers from the oven. Place the graham cracker mixture onto a lined 9×13 inch pan and frost the outer sides and the bottom. Then, add the wet mixture and smooth over the entire cake.
Once the cake is frosted, you will want to place it in the refrigerator. Frost the top and sides of the cake, but leave the bottom unfrosted. Allow the cake to sit for about an hour to let the frosting dry. You will now be able to see details on the frosting when you look at it after sitting for about half an hour.
Once you are done frosting, you will want to assemble the graham cracker Eclair Cake Pudding Mix. You will use a large bowl to mix the pudding with the milk until you have a smooth consistency. Then you will add the nuts and cream and mix until completely smooth. You will then spoon this mixture into the graham cracker shell and enjoy your delicious Eclair cake.
As you can see, there is no shortage of work that goes into making an Eclair cake. However, it is well worth the time involved in completing this task. After baking the cake, you should take a moment to sample the pudding mix, and you will quickly find out just why it is considered one of the best desserts made from all ingredients.
Another wonderful aspect of this dessert is that it can be made at home. Many people believe you need a large box of ice to bake an eclair cake. However, you do not. This article will provide you with information on how to prepare an icebox cake properly. The first thing you want to do is remove any chocolate chips, and to make things easier, you will want to melt about two ounces of chocolate.
To begin your cake preparation, you should line your graham crackers with wax paper. The wax paper will prevent the chocolate chips from falling through and keep the cracks from sticking to the pan. Next, you will want to place your prepared pan on a flat surface, and using a hot iron, you will begin melting the wax paper. Once the wax has melted, you will place your pan into your iron. When your iron reaches temperatures of about 200 degrees, you will be able to remove your pan from the heat and place it back onto the flat surface.