It's amazing how the layers of this eclair torte soften overnight into a cake-like texture. Just before serving dessert, I like to dust the top with cocoa. —Agnes Ward, Stratford, Ontario
Category: not set
Cuisine: not set
1/2 cup sugar
1/3 cup baking cocoa
2 tablespoons plus 1 teaspoon cornstarch
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
1 can (12 ounces) fat-free evaporated milk
1 cup fat-free milk
1/2 cup egg substitute
1 teaspoon vanilla extract
TOPPING:
2 cups reduced-fat whipped topping
1 tablespoon plus 1/2 teaspoon baking cocoa divided
9 whole graham crackers halved
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