Chocolate Eclair Cake
User Reviews
5
Chocolate Eclair Cake
Description
Chocolate Eclair Cake assembles layers of graham crackers with a pudding filling made from instant vanilla pudding and milk mixed with whipped topping, offering a creamy texture and mild sweetness. Multiple layers of crackers alternate with pudding to form a structured dessert that softens as it chills.
The cake is finished with a layer of dark chocolate frosting spread over the top, providing a smooth, rich covering that balances the lighter vanilla flavor below. As it chills for several hours or overnight, the graham crackers absorb moisture and become tender, mimicking a pastry base without baking.
This dessert is sliced into portions and served chilled, ideal for gatherings or as a make-ahead sweet. The creamy pudding and frosting combo with softened graham layers produces a classic eclair-inspired flavor and texture in an easy, layered cake.
Practical notes include the option to make pudding and whipped topping from scratch, warming the frosting slightly before spreading for easier application, and storing leftovers covered in the refrigerator up to 4 days. The cake can be made two days ahead, with continued softening of the crackers enhancing the texture. It also freezes well when wrapped properly.
Ingredients
- 2 (3.4 ounce) packages instant vanilla pudding mix (see note 1)
- 3 1/2 cups milk
- 1 (8 ounce) container whipped topping thawed (see note 2)
- 1 box graham crackers
- 1 can dark chocolate frosting (see note 3)
Instructions
- In a medium bowl, whisk together pudding mix and milk until smooth. Fold in whipped topping.
- Line bottom of a 9-inch x 13-inch pan with a single layer of graham crackers, breaking some if necessary to fill the layer. Pour half the pudding mixture over the crackers and spread evenly.
- Top with another layer of crackers. Pour the remaining pudding mixture over the second layer of crackers and top with a third layer of crackers.
- Carefully spread the frosting over the top layer of graham crackers. Refrigerate at least 8 hours or overnight. Serve chilled and store any leftovers covered in the refrigerator.
Notes
- You can substitute homemade pastry cream for instant pudding for a less processed filling.
- Fresh whipped cream may replace frozen whipped topping for fresher texture.
- Warm the chocolate frosting slightly before spreading to make it easier to apply evenly.
- Leftovers keep for up to 4 days refrigerated, during which the crackers soften further.
- The cake can be made up to 2 days in advance to improve texture.
- For freezing, wrap tightly in foil and plastic, freeze up to 2 months, and thaw overnight in the fridge.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20servings
Amount Per Serving
Calories 264 kcal
% Daily Value*
| Serving | 1 slice | |
| Calories | 264kcal | 13% |
| Carbohydrates | 44g | 15% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 5mg | 2% |
| Sodium | 261mg | 11% |
| Potassium | 158mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 30g | 60% |
| Vitamin A | 78IU | 2% |
| Calcium | 79mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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