Quick Recipes and Easy

Chocolate Eclair Cake

This Chocolate éclair cake has been raved about for months! It’s really simple to make also!

Ingredients for the Chocolate éclair cake:

- Plain Graham crackers

- 2 boxes (3 3/4 oz) French vanilla pudding, instant

- 3 cups milk

- 9 ounces Cool Whip


-1 cup sugar

-1/2 teaspoon salt

-1/3 cup cocoa

-1/4 cup milk

-1/4 cup butter

-1 teaspoon vanilla

Directions for the Chocolate éclair cake :

Mix and beat milk with pudding for 2 minutes. Crease in cool blister. Layer whole crackers and pudding in a 13×9 inch pan until you have 4 layers, ending with crackers.

Topping for the Chocolate éclair cake :

Mix sugar, salt, cocoa and milk; bring to a boil and cook 1 minute. Remove from heat. Add butter and vanilla. Cool and beat until creamy. Spread on top of crackers. Refrigerate for 24 hours (Best to not cover it).

Layered with graham crackers, pudding and Kool Whip and topped with a chocolate sauce, this is a rich and filling dessert.

You can also try this alternative, which is infact one of the best I have ever tasted. This is a rich and filling dessert!

INGREDIENTS for the Chocolate éclair cake :

2 (3 ounce) packages instant vanilla pudding mix

3 cups milk

1 (8 ounce) container frozen whipped topping, thawed

1 (16 ounce) package chocolate graham crackers

1/4 cup milk

1/3 cup unsweetened cocoa powder

1 cup white sugar

2 tablespoons butter

1-teaspoon vanilla extract

PREPARATION for the Chocolate éclair cake:

In a large bowl, combine pudding mix and 3 cups milk; mix well. Fold in whipped topping and beat with mixer for 2 minutes.

In a buttered 9×13 inch baking dish, spread a layer of graham crackers on the bottom of the dish.

Spread 1/2 of the pudding mixture over crackers, then top with graham crackers. Spread remaining pudding over crackers; top second pudding layer with another layer of crackers.

To make topping: In a medium saucepan over medium-high heat, combine 1/4 cup milk, cocoa and sugar and allow to boil for 1 minute; remove from heat and add butter and vanilla. Mix well and cool.

Pour sauce over graham cracker layer and refrigerate until set.

We hope you delight in this Chocolate éclair cake!

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