Shellys Best Tasting Chocolate Eclair Cake Recipes

CHOCOLATE ECLAIR CAKE

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.

CHOCOLATE ECLAIR DESSERT

Steps:

• In a saucepan, bring water and butter to a boil, stirring constantly until butter is melted. Reduce heat to low; add the flour. Stir vigorously with a wooden spoon until mixture leaves sides of pan and forms a smooth ball. Remove from the heat. , Add eggs, one at a time, beating well after each addition until the batter becomes smooth. Spread into a greased and floured 13-in. x 9-in. baking pan. Bake at 400° for 30 minutes or until puffed and golden. Immediately remove from pan and cut in half horizontally. Cool completely. , For filling, beat the pudding mix, milk and cream cheese in a bowl until smooth. Just before serving, place bottom eclair layer on a serving platter; cover with filling. Replace top layer and drizzle with chocolate syrup.

SHELLY'S BEST TASTING CHOCOLATE ECLAIR CAKE

Steps:

• Place a glass or metal bowl in freezer to obtain optimum temperature when making heavy whipping cream. Mix pudding according to package directions. Fold in tub of Cool Whip.
• Layer a 9x13 pan with Nabisco Graham Crackers and 1/3 of pudding mix. Continue layering until you have used all the pudding mix and have a layer of Nabisco Graham Crackers on top.
• Take bowl out of freezer and add heavy whipping cream, sugar and cocoa. Beat on high just until stiff peaks form. "Frost" your cake with the whipped cream mixture.
• Refrigerate at least 4 hours, overnight is best. Keep chilled until served.

SHELLY'S ECLAIR CAKE

Steps:

• Butter the bottom of a 9x13 inch pan. Place a layer of graham crackers on bottom. Mix the pudding mix with milk. Beat on medium speed until well blended well, about 2 minute.
• Fold in the cool whip. Pour 1/2 mixture over the crackers. Cover with more crackers and pour the remainder of the pudding on top of that.
• To make icing: mix all ingredients and spread over the cake.
• Refrigerate for 24 hrs then serve.