Before Christmas I was eager to share all kinds of recipes with you, but I was just discharged from the hospital from a kidney infection. As for my health, I am doing great now, but hospital time has cut into my recipe time and I will only have time to bake one or two recipes before father’s day. This is my Chocolate Eclair Cake! Several years ago, chocolate Eclair cake recipes went viral on social media, but I hadn’t expected them to be so popular. I made a mistake.
There is nothing easier or quicker than making this Chocolate Eclair Cake and it is an all-time favorite dessert that is sure to please a crowd. A rich and creamy vanilla pudding filling is layered between crispy graham crackers, topped with luscious whipped cream and chocolate glaze.
You may also like:
You can make this dessert the day before for an easy, stress-free evening! One of the best desserts on the planet is this Chocolate Eclair Cake. The pan was so good I could have eaten half in one sitting if I hadn’t tried to save some for photographs.
This Chocolate Eclair Cake will probably be the easiest “cake” ever made. I know everyone will go crazy over it on Father’s Day desert ideas. You can serve everyone’s favorite dessert by pulling out this Chocolate Eclair Cake from the fridge after it’s been chilled overnight so the graham crackers soften and the filling thickens, so all you have to do is pull it out of the fridge!
Frequently Asked Questions
No baking is required with this old-fashioned sheet cake that resembles a chocolate-coated, creamy Eclair. You’ll find graham crackers, pudding, whipped topping, and chocolate frosting in this recipe that has been passed down through generations.
Three Graham cracker packages are needed to make this Chocolate Eclair Cake. Graham cracker boxes contain three individually wrapped crackers per box. There will be about one package needed per layer.
You can change the flavors easily. Vanilla pudding and chocolate graham crackers would work well together. Alternatively, you can substitute chocolate pudding or cheesecake pudding for vanilla pudding.
This is a great way to experiment with flavor combinations! The strawberries were frosted with strawberry pudding, which I have seen people use. A strawberry-frosted cheesecake pudding is another option. This is a great place to find options!
While this dessert takes little time to prepare, it requires time to set. Preparation should be done the night before serving. By doing this, your graham crackers will soften and everything will have time to set up.
That’s right! Unlike other chocolate cake recipes, this one does not include cool whip. In addition to lightening the texture of vanilla pudding, cool whip contains a lot of chemicals and generally tastes plasticky. Stabilized whip cream is used instead of heavy cream in this Chocolate Eclair Cake recipe.
Whipped cream that has been stabilized with gelatin has the same consistency as heavy cream. Whipped cream without gelatin can become runny, which can result in runny filling. When you walk into the grocery store, you can find gelatin next to Jell-O and pudding packages.
When cutting a cake, it helps to freeze it before cutting so that the squares are picture-perfect. Wrap this cake tightly in foil and store it in a zip-top plastic bag if you are planning on freezing it. You should be able to keep it for two months at room temperature. Make sure the cake is completely thawed by refrigerating it overnight.
You may also like:
- 3 1/2 cups Milk
- 1 box Graham crackers
- 1 can Dark chocolate frosting
- 8 ounce Container whipped topping thawed
- 3.4 ounce Packages instant vanilla pudding mix
- The pudding mix and milk should be beaten together until smooth in a medium bowl. After whipped topping is added, fold it in.
- Spread a single layer of graham crackers in the bottom of a 9 x 13-inch pan, breaking some to fit. Using a spoon, evenly spread half the pudding mixture over the crackers.
- Next, add an additional layer of crackers. Over the second layer of crackers, pour the remaining pudding mixture and top with a third layer.
- Using a spatula, spread the frosting over the graham crackers on top. Make sure to refrigerate overnight or at least for 8 hours before serving. Any leftovers should be stored in the refrigerator covered.
In place of homemade frosting, you can substitute milk chocolate frosting. Remove the lid and foil cover from the container. Place crackers in a microwave, microwave for 20 seconds, stir, and spread with cream cheese.
Use instant vanilla pudding mix instead of french vanilla pudding mix if you can't find french vanilla pudding mix.
Nutrition Information:Yield: 12
Amount Per Serving: Calories: 203Total Fat: 7gSaturated Fat: 2gCholesterol: 4mgSodium: 195mgCarbohydrates: 32gFiber: 1gSugar: 20gProtein: 3g