Chocolate Eclair Cake

Chocolate Eclair Cake

381
Linda Rex 0

"Chocolate graham crackers layered between creamy vanilla custard, topped with chocolate glaze. Very rich and habit forming. Everyone I have made this for has fallen in love with it!"

Ingredients 2 h 25 m {{adjustedServings}} servings 414 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 414 kcal
  • 21%
  • Fat:
  • 15.4 g
  • 24%
  • Carbs:
  • 65.2g
  • 21%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 385 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  1. In a large bowl, combine pudding mix and 3 cups milk; mix well. Fold in whipped topping and beat with mixer for 2 minutes.
  2. In a buttered 9x13 inch baking dish, spread a layer of graham crackers on the bottom of the dish.
  3. 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.
  4. 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.
  5. Pour sauce over graham cracker layer and refrigerate until set; serve.
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Reviews 381

  1. 468 Ratings

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Crystal S
8/10/2010

Only difference was out of necessity: I used half and half for the pudding mix as I was out of milk. So very rich and creamy! My husband said this was the best dessert I have ever made.... rave reviews by all who sampled!

CARPFAM05
12/24/2003

I did a few alternation, and it was Awesome! First: Use the Regular Graham Crackers-NOT Chocolate! Second: Use FRENCH Vanilla Pudding. Third: Use Betty Crocker's DARK CHOCOLATE Icing (30 seconds in Microwave) and pour over the last layer of Graham Crackers. Refrigerate overnite...EXCELLENT!!

JEPPER
6/19/2005

This recipe is extraordinary because it uses very ordinary ingredients that result in the sophisticated taste of eclairs. A few hints: MAKE THE SAUCE FIRST! It will be nearly cool and ready to spread by the time the other ingredients are assembled. If you want a more "true" eclair taste, use honey graham crackers instead of chocolate. You do not need to butter the pan first, and you do not need a full package of graham crackers. I counted about 20 in my 13x9 pan. Take the time to make the chocolate sauce. It tastes much better than canned, and doesn't have all that heart-clogging palm oil in it. Also, the sauce needs only 1/2 t. vanilla in my opinion.