Chocolate Eclair Cake
Source of Recipe
www.essortment.com
List of Ingredients
- 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-
- 1/4 cup sugar
- 1/4 cup corn starch
- 3 cups milk
- 2 eggs, beaten
- 2 teaspoons vanilla
- Chocolate Icing-
- 4-ounce package sweet cooking chocolate
- 3 tablespoons butter
- 1-1/2 cups confectioners' sugar
- hot water (3 to 4 tablespoons)
Instructions
- . 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.
- 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.
- Bake in ungreased 10-inch tube pan at 325 degrees for 65 minutes. Cool, remove from pan.
- 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.
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