CHOCOLATE ECLAIR CAKE
This chocolate eclair cake takes the decadence of a classic pastry and turns it into a simple and delicious homemade dessert! This no-bake dessert is perfect for summertime.
Provided by Julie Clark
Categories Dessert
Number Of Ingredients 5
Steps:
- In a large bowl, whisk together the pudding and the milk.
- Stir in the Cool Whip.
- Line the bottom of a 9x13 baking pan with 7 graham crackers.
- Pour half of the pudding mix over the graham crackers.
- Add another layer of graham crackers on top of the pudding.
- Pour the rest of the pudding mix over the crackers.
- Add one last layer of graham crackers on top.
- Remove the foil cover off the frosting container. Heat for 30 seconds in the microwave. Use a knife to mix the frosting. This is to soften the frosting so it is easier to spread. You don't want it hot and totally melted, just softened so you can easily spread it.
- Spread the frosting over the graham crackers carefully.
- Refrigerate for at least 8 hours or overnight.
Nutrition Facts : Calories 261 kcal, Carbohydrate 41 g, Protein 4 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 8 mg, Sodium 221 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving
CHOCOLATE ECLAIR CAKE
My favorite person in the world, my second mom Patty, gave me this easy and delicious recipe. Its the best.
Provided by mspms
Categories Desserts Chocolate Dessert Recipes
Time 12h20m
Yield 24
Number Of Ingredients 5
Steps:
- Line the bottom of a 9x13 inch baking pan with graham crackers. In a large bowl, combine the milk and vanilla pudding according to directions on box. Fold in the whipped topping. Spread a layer of the pudding mixture over the graham crackers. Alternate the graham cracker and pudding layers up to the top of the pan. Cook the container of prepared frosting, uncovered in the microwave for 1 minute on half power. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.
Nutrition Facts : Calories 265.1 calories, Carbohydrate 40.3 g, Cholesterol 3.3 mg, Fat 10.8 g, Fiber 0.6 g, Protein 3.1 g, SaturatedFat 5.9 g, Sodium 287.2 mg, Sugar 29.2 g
MY SON'S FAVORITE DESSERT - CHOCOLATE ECLAIR CAKE
My brother, Carl Smith and his Wife, Diane came to visit us about 10 years ago. While they were here, Diane made this delicious recipe (Chocolate Éclair Cake). I just HAD to have the recipe so she shared it with me. This is sooooo easy to make and extra-ordinarily good! The first time I made it for my son he fell in love with it and it is now HIS FAVORITE dessert. I made one, per his request, for our Christmas dessert this year. While putting it together, I took pictures so that I could post them here. This way I am assured that I will not lose this wonderful recipe. 12/31/13
Provided by Rose Selvar @potrose
Categories Cakes
Number Of Ingredients 14
Steps:
- Gather ingredients.
- Line a 9X13 pan with graham crackers.
- Combine the pudding and the milk. Beat for 2 minutes. Then fold in the thawed cool whip.
- Spread 1/2 of the pudding mixture on the graham crackers.
- Place another layer of graham crackers.
- Top with the rest of the pudding mixture.
- Then add the last layer of graham crackers to the top. CHILL for 2 hours before applying the frosting!!!
- Assemble the ingredients for the frosting.
- Put the Unsweetened Chocolate Squares, the Light Corn Syrup, the Vanilla and the Butter in a saucepan on the stove. Heat and stir until well blended.
- Remove the sauce pan from the heat. Add the confection's sugar and the milk and mix well.
- Pour over the graham crackers. CHILL preferably 24 hours before cutting. This is where the 24 hours comes in under the prep time!!
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