This easy-to-bake chocolate cake is the recipe my mom made and one of my family’s favorites. Inspired by the Eclair chocolate cake that Portillo serves, it is prepared in ten minutes; all you have to do is prepare it the day before you use it, put it on the table with forks and walk away.
This cake was one of the most popular desserts from my childhood meals, so I thought it was worth the trip.
You don’t have to be a baker to put graham crackers with pudding and whipped topping, then spread out on a rich chocolate frosting.
Overnight, the fridge does all the work for you, softening those layers into a sweet, creamy chocolate cake that tastes like it works much harder than you do.
2 packages (3.4 oz) dry vanilla instant pudding mix
3½ cups whole milk
12 ounces fresh whisk
2 (14.4) oz packet crackers
– CREAM –
3 tablespoons butter
3 tablespoons milk
3 tablespoons cocoa
1 cup caster sugar
Mix the pudding packages with the milk and vanilla for about 2 minutes. Double in Cool Whip. In a 9×13 pan, place Graham crackers to cover the bottom of the pan. Cookies may need to be cut and shaped to fit properly. Pour half of the cold pudding / whisk mixture on top and level. Place another layer of whole grain crackers to cover the entire surface. Cut and shape cookies accordingly. Place the second half of the cold pudding / smoothie mixture on top and level. Put the last layer of Graham crackers on top, the bumpy side down. This will help make the top softer when you place the frosting on top. Again, cut and shape the cookies to avoid bites and cracks. TO FREEZE: Cook the butter and milk in the microwave just enough to melt them. You don’t need to boil it. Add cocoa and powdered sugar and mix. It will be a more runnier frosting / frosting. Pour over Graham crackers and smooth well. (** I usually double the icing recipe) Refrigerate overnight and dig!
