Chocolate Eclair Cake

By carvalhohm

Ingredients

• 1 1/2 c. sugar
• 7 Tbs cornstarch
• 1 tsp salt
• 6 c. whole milk
• 5 Tbs unsalted butter, cut into 4 pieces
• 6 tsp vanilla extract
• 1 16 oz. container cool whip
• 3/4 c. heavy cream, chilled
• 14 ounces graham crackers
• 1 c. semisweet chocolate chips
• 5 Tbs light corn syrup

Details

Adapted from tastebook.com

Preparation

Step 1

Combine sugar, cornstarch, and salt in large saucepan. Whisk milk into sugar mixture until smooth and bring to boil, scraping bottom with rubber spatula, over medium-high heat. Immediately reduce heat to medium-low and cook, continuing to scrape bottom, until thickened and large bubbles appear on surface, 4 to 6 minutes. Off heat, whisk in butter and vanilla. Transfer pudding to large bowl and place plastic wrap directly on surface of pudding. Refrigerate until cool, about 2 hours.

Whisk one-third whipped cream into chilled pudding, then gently fold in remaining whipped cream, 1 scoop at a time, until combined. Cover bottom of 13 by 9-inch baking dish with layer of graham crackers, breaking crackers as necessary to line bottom of pan. Top with half of pudding-whipped cream mixture (about 5 1/2 cups) and another layer of graham crackers. Repeat with remaining pudding-whipped cream mixture and remaining graham crackers.

Microwave chocolate chips, remaining 3/4 cup cream, and corn syrup in bowl, stirring occasionally, until smooth, 1 to 2 minutes. Cool glaze to room temperature, about 10 minutes. Cover graham crackers with glaze and refrigerate cake for 6 to 24 hours. Serve. (Éclair cake can be refrigerated for up to 2 days.)