Portillo's Eclaire Cake

Portillo’s Chocolate Éclair Cake

You will need:

A crap load of graham crackers ( about 3 or 4 packages)

Chocolate frosting

9x13 pan

3 boxes of cook n’ serve jello brand vanilla pudding (the small boxes) unless you want to be like me and

make éclair filling from scratch. The filling and vanilla pudding are essentially the same, but it’s all a

matter of preference and how much time you have.

Cook your pudding or éclair filling. It’s best to use a double boiler, but a regular pot is fine. Just

remember to continuously stir otherwise your pudding/filling will burn.

Put first layer of graham crackers in pan.

When pudding/filling is ready (and still hot) pour a thin layer over the crackers. Spread evenly with

spoon.

Continue to layer crackers and pudding/filling until you end with a pudding layer on top. Allow to sit for

10 minutes or so to cool before placing in the refrigerator.

Allow to chill in fridge for 1-3 hours depending on the settings of your fridge. Once it is set/firm, it is

ready for the layer of chocolate frosting.

You may make your own fudge frosting, but my kids picked a can of the Duncan Heinz whipped

chocolate frosting. I put in the microwave for 30 seconds, stirred, and poured it over the chilled cake.

Use a spatula or spoon to smooth the frosting, and then place the cake back in the refrigerator for the

frosting to cool. After 30minutes to an hour, your éclair cake is ready to eat. Enjoy!

This cake is so ridiculously easy.