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Results 61 - 70 of 314 for french chocolate cake
Layer bottom of 9 x 13 inch pan with graham crackers (not crumbs). Mix 2 boxes of pudding with 3 1/2 cups of milk. After mixing pudding and ...
Cream butter; add sugar gradually. Add eggs one at a time. Sift flour, baking soda, and baking powder together. Add to batter. Mix in 1 ...
63. ECLAIR CAKE
Butter bottom of 13x9 inch ... frost. Frosting: Beat all ingredients until smooth. Spread over cake. Refrigerate 24 hours. Tastes just like Eclairs.
Butter a 9"x13" Pyrex dish. ... bowl mix instant French vanilla pudding with milk. Beat ... layer. Add a final layer of crackers. Put on topping.
65. ECLAIR CAKE
Mix pudding as directed on ... top. Mix the chocolate, butter, syrup, milk, vanilla ... layer of crackers. Chill overnight. Must be made day ahead.
Butter bottom and sides of a 13 x 9 inch pan. Line with whole graham crackers. Mix pudding and milk. Let it thicken slightly. Add Cool Whip ...
67. ECLAIR CAKE
First, spray 9 x 13 pan with nonstick spray. Put layer of graham crackers. Next, mix pudding and milk. When starts to thicken, fold in Cool ...
Cake: Butter 9 x 13 ... boil. Cook 1 minute and remove from heat. Add butter and vanilla. Cool, then beat until smooth and thick enough to spread.
69. ECLAIR CAKE
Mix pudding according to directions, fold in 8 ounces Cool Whip. In a 9 x 13 inch pan, layer graham crackers and pudding: 4 layers ...
70. ECLAIR CAKE
Use cold cut keeper or ... and spread over cake. Cover and refrigerate for ... to make. You can use Pillsbury Frosting, chocolate cream cheese.
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