Guest guest Posted April 25, 2006 Report Share Posted April 25, 2006 Miss Kris's Message: Ok, this recipe calls for 1/4 sugar, and it really does need it. I've made the icing with straight splenda, but it just doesn't have the right taste or mouth feel. It's kinda like said, our portions are going to be so small that it's not going to hurt, lol. Let me know if you like it! Chocolate Eclair Cake 2 pkgs sugar free vanilla pudding mix (or use the french vanilla if you can find it) 2 c. milk (I use fat free) 8 oz. cool whip (sugar free or regular is fine) 1 box honey graham crackers Mix milk and pudding together till thick, then fold in cool whip. Layer the bottom of a 9x13 dish with whole graham crackers, half the pudding mixture, another layer of crackers, the rest of the pudding, and finish with a layer of crackers. For the icing... 1/4 c sugar 3/4 c splenda 1/4 c evaporated milk, plus 2 or 3 tablespoons 1/3 c cocoa 1/2 stick butter, cut up (use the real stuff) 1 tsp vanilla flavoring (i've also used almond flavoring, VERY yummy too!) Bring the sugar, splenda, cocoa and evap milk just to a simmering boil, stirring CONSTANTLY. As soon as the mixture bubbles, lift it off the heat for about twenty or thirty seconds, still stirring. Put it back on the heat for another minute or so, till it starts to bubble again. Remove from the heat, add the vanilla and cut up butter, and stir till the butter melts. Immediately pour over the cake and smooth with the back of the spoon. Refridgerate overnight before serving, even better if it sits in the fridge for two or more days. Quote Link to comment Share on other sites More sharing options...
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