My Sons Favorite Dessert Chocolate Eclair Cake Recipes

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CHOCOLATE ECLAIR CAKE



Chocolate Eclair Cake image

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

2 small boxes vanilla instant pudding ((3.4 ounces each))
3 1/2 cups whole milk
8 ounces Cool Whip ((thawed))
21 whole graham crackers
16 ounces dark chocolate frosting

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



Chocolate Eclair Cake image

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

1 (16 ounce) package graham crackers
2 (3.5 ounce) packages instant vanilla pudding mix
4 cups milk
1 (16 ounce) package frozen whipped topping, thawed
1 (16 ounce) package prepared chocolate frosting

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 Son's Favorite Dessert - Chocolate Eclair Cake image

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

1 package(s) 16oz graham crackers **
2 package(s) 3 oz each, vanilla instant pudding
3 1/2 cup(s) milk (i used whole milk)
1 tube(s) 8 oz size, cool whip, thawed
- ~~~~~~~~~
- for the frosting:
2 ounce(s) chocolate, unsweetened squares. i used baker's
1 teaspoon(s) light corn syrup
2 teaspoon(s) vanilla
2 tablespoon(s) butter
1 1/2 cup(s) confectioners sugar (10x sugar)
3 tablespoon(s) milk. (i used whole milk)
- ** recipe calls for 16oz box graham crackers; but they now come in 14.4oz box. this recipe can be made with the 14.4oz box
- *****if you are in a hurry...or just don't want to make this frosting, you can buy a can of chocolate frosting and use that. it is just so much better if you make and use this frosting recipe.

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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