Crowd Pleasing Chocolate Eclair Cake Recipes

CROWD-PLEASING CHOCOLATE ECLAIR CAKE

Steps:

• combine pudding and milk.
• fold cool whip into pudding/milk mixture.
• cover bottom of 9x13 pan with graham crackers.
• pour 1/2 of the mixture onto crackers.
• add another layer of crackers on top.
• pour rest of mixture onto top layer of crackers. you can add a third layer of crackers if you wish, i prefer not to.
• Topping:.
• bring sugar, milk, and cocoa to good boil, cook 1 minute. add butter and vanilla.stir until a little cooled, pour over crackers. (i added some graham cracker crumbs on top while the chocolate was still hot) refrigerate until Chocolate has hardened a bit, or over night. serve chilled. keep leftovers refrigerated.

CHOCOLATE ECLAIR CAKE

Steps:

• Filling: Mix together pudding and milk.
• Fold in Cool Whip, and mix well.
• Butter a 9 x 13" cake pan.
• Place a layer of crackers in the pan.
• Top with half of the pudding mixture, then add another layer of crackers, and the remaining pudding.
• End with a third layer of crackers, and set aside.
• Topping: Blend milk, cocoa, sugar and salt and bring to a boil.
• Cook and stir for 1 minute, and remove from heat.
• Stir in butter and vanilla.
• Mix well, and allow to cool.
• Spread cooled mixture on top of cake, and refrigerate for at least 8 hours.
• Just before serving, decorate top with chocolate curls by peeling chocolate bar with a vegetable peeler.

A DIFFERENT CHOCOLATE ECLAIR CAKE (DESSERT)

Steps:

• Arrange Club crackers on the bottom of a 9 x 13 pan, to completely cover bottom in a single layer.
• Mix pudding and milk, then fold in cool whip.
• Pour pudding mixture on layer of Club crackers, then add another layer of crackers,to completely cover top in a single layer. Refrigerate 30 minutes.
• Melt chocolate and butter together. Once combined, add remaining ingredients, stirring until all combined.
• Pour frosting over chilled cake and refrigerate at least 3 hours before serving.
• You will have Club crackers left.

A BETTER CHOCOLATE ECLAIR CAKE

Steps:

• Combine sugar, cornstarch and salt in a large saucepan. Whisk milk in until smooth and bring to a boil, scraping the bottom with a rubber spatula over medium high heat. Immediately reduce heat to medium low and cook, continuing to scrape bottom, until thick and large bubbles appear on the surface, 4-6 minutes. Off heat, whisk in butter and vanilla. Transfer pudding to a large bowl and place plastic wrap directly on the surface. Refrigerate until cool, about 2 hours or overnight.
• Stir water and gelatin together in a bowl and let sit until gelatin softens, about 5 minutes. Microwave until mixture is bubbling around the edges and gelatin dissolves, 15-30 seconds. Using a stand mixer fitted with a whisk, whip 2 cups cream on medium low speed until foamy, about a minute. Increase speed to high and whip until soft peaks form, about 2 minutes. Add gelatin mixture and whip until stiff peaks form, about a minute more.
• Whisk one-third whipped cream into chilled pudding, then gently fold in remaining whipped cream, one scoop at a time until combined. Cover the bottom of a 13 X 9 inch baking dish with a layer of graham crackers, breaking the crackers as necessary to line the bottom of the pan. Top with half of the pudding mixture and another layer of graham crackers. Repeat with remaining pudding mixture and remaining graham crackers.
• Microwave chocolate chips, remaining 3/4 cup cream and corn syrup in a bowl, stirring occasionally until smooth, 1-2 minutes. Cool glaze to room temp, about 10 minutes.Cover graham crackers with glaze and refrigerate cake for 6 - 24 hours.