éclair cake

I had such a sweet tooth the other night and was in a baking mood, so after searching the interwebs for a little while, I came up with this cake, It was sponge like and had an eggy texture, so after I had my first slice I was inspired to make it into an éclair cake, and it did not disappoint!

You will need;

For the cake;
1 & 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup butter
1 cup sugar
1 small package Vanilla instant pudding
1/2 cup oil
1 cup Sour cream
4 eggs
2 teaspoons almond extract

For the filling;
1 small package Vanilla instant pudding
(just follow the ‘pie’ directions for a thicker filling)

For the chocolate glaze;
3 tablespoons cocoa powder
1 tablespoon oil
1 tablespoon melted butter
1/4 cup milk
1/2 to 1 cup confectioners sugar

Directions;
First, Preheat the oven to 350 degrees F, and take all the dry ingredients for the cake (Flour, salt, baking powder, & Sugar -but not the pudding mix) and mix well with a whisk.

Next, take the wet ingredients for the cake (Butter, oil, eggs, & sour cream) mix well with a whisk, then add in the pudding mix and beat with a mixer.

Add the wet to the dry..

and mix well for about two minutes on medium speed. It will be a thick batter. Add in the Almond extract and beat for 30 seconds more.

Pour the batter into a (greased and floured) bunt pan, you are going to have to scrap the sides and level the batter in the pan, I had to actually pound the pan on the counter!

Bake for 50 to 55 minutes, or until cake springs back when touched lightly or when a toothpick inserted comes out clean. Let it cool 15 minutes before removing from the pan.

Now the fun part.. You can either serve it with just a little powdered sugar on top

Because it’s delicious on it’s own, (or top it with berries! That would be amazing!) or you can continue to make it into an éclair cake!

You will need to make the pudding and set aside. Then to make the icing. First mix the cocoa powder with the oil, mix well, (at first it wont want to mix, but trust me, it will). Add the melted butter and use a small whisk or fork to mix this, then add in the milk and mix until it looks like a chocolate sauce. Add in at least 1/2 a cup of powdered sugar to sweeten, use the other half of a cup to get the consistency you want.

After the cake cools, cut the top off, fill it with the pudding, put the top back on and pour the chocolate on top. Keep refrigerated.

Hope you enjoy!

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