Thursday, July 23, 2015

Chocolate eclair cake (gluten-free)



Was this cake a project!  What I thought would be an easy (but delicious) childhood recipe turned into a couple failed attempts and an ultimate science project.  Thankfully, the final result was worth the effort.

The original recipe can be found here.  Read on for the gluten-free and (mostly) lactose-free recipe.

What you'll need:

3 packages (8 oz) of gluten-free graham crackers (I used the Kinnikinnick Foods Smorables)
2 (3.5 ounce) packages instant vanilla pudding mix
4 cups (Lactaid) milk
2 (9 ounce) packages of So Delicious Dairy Free Cool Whip (use 16 ounces)
1 (16 ounce) package chocolate frosting (I used Duncan Hines)

What to do:

Line a 9x13 inch backing pan with graham crackers.  In large bowl, combine milk and pudding (according to directions on box).  Fold the cool whip into the pudding.  Spread a layer of the pudding mixture over the graham crackers.  Alternate the graham cracker and pudding layers up to the top of the pan.  Cook container of frosting, uncovered in microwave for 1 minute on half power.  Pour over the top of the cake.  Refrigerate for at least 12 hours before serving.

Notes:

  • Lactaid is (so far) the only milk I've found to work with instant pudding.  Almond milk didn't work well.
  • Gluten-free graham crackers aren't the same size or shape as classic graham crackers, so they don't fit perfectly in the pan.  This part you can improvise a bit by putting 2 on top of each other if they're not fitting to the edge exactly.  The graham crackers soften in the fridge, so it won't matter.
  • Specialty ingredients are often hard to find.  For the more rare allergy-friendly alternatives, I have the best luck at Whole Foods.  The price tends to not vary much since specialty items are usually more expensive no matter where you find them.
We were all smiles about this one!

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