Peanut Butter Chocolate Eclair Dessert & A Winner

Beaulah 

and I thought we should 

make a cake

to celebrate the lucky winner of the

Williams Sonoma Copper Soup Station.

We feel really bad that we don't have 

a roomful of them to mail out

BUT

we have planned another really fun

GIVEAWAY

for the month of October.

The winner is.................

Renee 

from Singing With Birds.  

Congratulations Renee, hope you enjoy

your wonderful gift.

Beaulah 

was blown away with all

the people who supported us on

this giveaway.  Thank you so much.

This next giveaway is something Beaulah

picked out!  Can't wait to show you in

about a week!

The cake we made is 

Peanut Butter Chocolate Eclair Cake -

of course it needed to be chocolate.

This is one of those cakes that have been around

since I was young - eons ago!

I first made it out of an old church cookbook

that my aunt gave me when I was in college.

This is a variation  of one that was created by

Plain Chicken

She added the peanut butter and used chocolate

graham crackers.  What an upgrade. 

The filling is layered with the graham crackers

twice and then topped off with a fudge

frosting.  You have to make this one

the day before so that the moist

goodness of the filling seeps into the grahams

and softens them so that the dessert just

melts in your mouth.

Peanut Butter Chocolate Eclair Cake

1 box chocolate graham crackers

2 - 3 1/4 oz. packages instant vanilla pudding

1 C. creamy peanut butter

3 1/2 C. milk

1 - 8 oz. contain Cool Whip, thawed

Frosting

Spray Pam in the bottom of a 9x13 inch  cake pan.

Place one layer of graham crackers on the bottom,

cutting to completely cover the bottom.

In mixing bowl mix the pudding, peanut butter

and milk with electric mixer.  Mix for 2 minutes.

Fold in the Cool Whip.  

Spread half the pudding mix on top of the

first layer of crackers. Place a second layer

of graham crackers on top.   Spoon the remaining

pudding mix on 2nd layer of crackers.  Finish

with a third layer of graham crackers.  

Spread frosting on top of the last layer

of graham crackers all the way to the edge.

Place in the fridge overnight so that the

crackers become soft and moist.

Slice and serve.  Garnish with peanut

butter cups if desired.

Frosting:

1/2 C. semi-sweet chocolate chips, melted

2 T. melted butter

2 T. white corn syrup

1/2 C. powdered sugar

2-3 T. milk

In small mixer bowl combine all ingredients

and beat until smooth

Beaulah

was soooooo glad we had to celebrate,

she dove right in and ate more than her fair share.

OOPS!!

Beaulah, wipe the chocolate off your nose.

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