Recipe search: Eclair Cake?

[fenchurch]

Does anyone have a good recipe for Eclair Cake (aka Chocolate Eclair Cake)? I know I've had one in the past but can't find it now... and all of the searches I've done have turned up a sort of cheater's version using graham crackers, instant vanilla pudding and Cool Whip. Most definitely NOT what I'm looking for.

Any ideas?

Comments

[ww1614.livejournal.com]

Do you mean Boston Cream Pie? That's sort of eclair-y.

[queenofattolia.livejournal.com]

Does this look like it?

http://il.essortment.com/chocolateeclair_rqby.htm

The only other thing I can think of is a gateau St. Honore, but that's cream puffs held together with caramel, not eclairs.

[curiouswombat.livejournal.com]

I know how to make chocolate eclairs - but I would guess they might not be what you mean -

[mistraltoes.livejournal.com]

Is this (http://www.cooks.com/rec/doc/0,166,150184-229195,00.html) closer to what you're looking for? It does use Cool Whip, but the crust looks like real pate choux. You could probably sub in sweetened whipped cream.

[petzipellepingo.livejournal.com]

This what you want?

4-one ounce squares unsweetened chocolate, melted

1/2 cup boiling water

1-3/4 cups sugar

2-1/4 cups cake flour


3 tsps baking powder

1/2 cup vegetable oil

7 egg yolks

3/4 cup cold water

1 tsp vanilla

7 egg whites

1/2 tsp cream of tartar

Custard Filling (recipe below)

Chocolate Icing (recipe below

Confectioners' Sugar Icing (recipe below)


1. Combine chocolate, boiling water, and 1/4 cup sugar, cool. Mix together flour, remaining sugar, baking powder, and 1 teaspoon salt into bowl. Make well in center of dry ingredients. Add, in order, next 4 ingredients. Beat smooth. Stir in chocolate mixture.

2. In a large bowl combine egg whites and cream of tartar, beat until stiff peaks form. Pour chocolate mixture in thin stream over entire surface of whites, fold in gently.

3. Bake in ungreased 10-inch tube pan at 325 degrees for 65 minutes. Cool, remove from pan.

4. Prepare custard filling. Split cake into 3 layers. Fill between layers with custard filling. Frost with chocolate icing. Immediately spread confectioners' sugar icing around top. Draw knife through icing at regular intervals to give web effect. Chill.


CUSTARD FILLING


In saucepan combine 1/4 cup sugar and 1/4 cup cornstarch. Stir in 3 cups milk, stir in 2 beaten eggs. Cook and stir until thickened and bubbly. Add 2 teaspoons vanilla. Cool.


CHOCOLATE ICING


In saucepan melt together one 4-ounce package sweet cooking chocolate and 3 tablespoons butter over low heat. Remove from heat, stir in 1-1/2 cups confectioners' sugar and enough hot water (3 to 4 tablespoons) to make of pouring consistency.


CONFECTIONERS' SUGAR ICING


Add enough light cream to 1 cup sifted confectioners' sugar to make of spreading consistency. Add dash salt and 1/2 teaspoon vanilla.


ENJOY