Chocolate Eclair Cake

Chocolate Eclair Cake

376 Reviews 12 Pics
  • Prep

    20 m
  • Cook

    3 m
  • Ready In

    2 h 25 m
Linda Rex
Recipe by  Linda Rex

“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!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 9x13 pan

ADVERTISEMENT

Directions

  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.

Share It

Reviews (376)

Rate This Recipe
Crystal S
268

Crystal S

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
231

CARPFAM05

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
159

JEPPER

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.

More Reviews

Similar Recipes

Chocolate Eclair Dessert
(1,061)

Chocolate Eclair Dessert

Eclair Cake
(775)

Eclair Cake

Chocolate Eclair Cake
(169)

Chocolate Eclair Cake

Karen A's Chocolate Dump Cake
(117)

Karen A's Chocolate Dump Cake

Eclair Cake with Chocolate Ganache
(72)

Eclair Cake with Chocolate Ganache

One Bowl Chocolate Cake II
(60)

One Bowl Chocolate Cake II

Nutrition

Amount Per Serving (12 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Chocolate Eclair Dessert

>

next recipe:

Chocolate Eclair Torte