Eggo 12-Layer Chocolate Pancake Cake
My second entry in the Eggo Your Way recipe contest is an Eggo 12-Layer Chocolate Pancake Cake. It’s a small version of the traditional 12-Layer cake made with pancakes that have been rolled out and a boiled chocolate icing.
Recipe at the end of this post and also on the Eggo Facebook Page.
Eggo 12-Layer Chocolate Pancake Cake
This is a small version of the traditional 12-Layer cake made with pancakes that have been rolled out and a boiled chocolate icing.
Ingredients
- 1 box Eggo Buttermilk Pancakes, thawed
- 1-2 tablespoons flour
- 1 1/2 cups sugar
- 1/4 cup unsweetened cocoa powder
- 1 stick unsalted butter
- 6 ounces evaporated milk
- 1 teaspoon vanilla extract
- raspberries
- whipped cream
Instructions
- On a lightly floured surface, use a rolling pin to roll out each pancake to 5 inches in diameter. Set aside
- To make icing, bring the sugar, cocoa, butter and evaporated milk to a full boil in a medium saucepan. Reduce heat to medium-low and cook until the icing has thickened slightly, about 3 minutes. Stir in the vanilla. Let the icing cool until thick enough to spread, but still pourable.
- Place a rolled pancake on a wire rack set over a cookie sheet. Spread with a couple of tablespoons of the icing, letting the excess run down the sides. Stack the remaining pancakes, icing each layer. Pour the remaining icing over the top of the cake. Place raspberries on top. Refrigerate until icing is set, about 1 hour.
- Serve with additional raspberries and whipped cream.
Calories: 363kcal, Carbohydrates: 55g, Protein: 4g, Fat: 15g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 45mg, Sodium: 144mg, Potassium: 111mg, Fiber: 1g, Sugar: 46g, Vitamin A: 404IU, Vitamin C: 1mg, Calcium: 78mg, Iron: 1mg
I wanted a way to make birthday pancakes even more special for my little one today. I didn’t use eggos and he ended up wanting waffles instead of pancakes but I made the ganache/icing as instructed. It came out wonderfully. I’m thrilled with it and have plenty leftover. Now, I’m on a search to use up the rest of the icing. Thanks for the recipe.
Is there a good way to store the leftover icing?
You can store in an airtight container in the refrigerator for a few days. When ready to serve, let it come to room temperature first.