Random post#7: Peanut Butter Chocolate Eclair Cake!

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Now this takes it up a notch., this recipe has barely any ingredients! If you are a fan of an eclair or profiterole, this is definite a crowd pleaser.

Ingredients:

  • 1 box of chocolate graham crackers
  • 3-1/4 ounces of vanilla instant pudding
  • 1 cup of peanut butter
  • 3-1/2 cup of milk
  • 8 oz of container of cool-whip
  • 1 can of chocolate frosting

Preparation:

  •  Spray the bottom of a 9×13 pan with cooking spray. Line the bottom of the pan with whole graham crackers. In bowl of an electric mixer, mix pudding with milk and peanut butter; beat at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers.
  • Heat the container of prepared frosting, uncovered in the microwave for 1 minute. Pour over the top of the cake.
  • Refrigerate for at least 12 hours before serving.
  • Enjoy! and please show some love by liking or commenting!

		
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BlueBerry Cake- An australian great!

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This is a nice tender cake – one of my Mom’s specialties from years ago. It is a great cake to take along to a picnic. This cake is perfect for afternoon tea. Use your favorite berries, fresh or frozen, to try different variations.

Makes 12 squares
Preparation time: 15 mins
Cooking time: 25 mins

Ingredients:

Cake

  • 1 large egg
  • 1/2 cup (125ml) skim milk
  • 1/2 cup low fat natural yoghurt
  • 2 tbs canola oil*
  • 1 cup plain flour
  • 1 cup wholemeal flour
  • 1/2 cup raw sugar
  • 1 tbs baking powder
  • 1 1/2 cups blueberries

Topping:

  • 2 tbs caster sugar
  • 1 1/2 tbs finely chopped (not ground) walnuts
  • 1/4 tsp ground cinnamon

Method:

  • Preheat oven to 200°C (180°C fan forced). Spray a 20cm square cake tin with olive or canola oil cooking spray.

 

  •  To make the cake, combine egg, milk, yoghurt and oil in a bowl and whisk until smooth. Sift flours, sugar and baking powder into a bowl. Stir dry and liquid ingredients together until just blended. Do not over beat.

 

  • Fold in the blueberries and transfer batter to the prepared cake tin.

 

  •  To make the topping, combine sugar, walnuts and cinnamon in a small bowl and sprinkle over the cake batter.

 

  •  Bake 20-25 minutes, or until the top is golden and a tester comes out clean. Cool in the pan on a rack for 10 minutes. Cut into 12 squares and serve warm.