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

A BETTER CHOCOLATE ECLAIR CAKE



A Better Chocolate Eclair Cake image

This is the classic potluck dessert, but from scratch - SOOOOO much better! I got this from Cook's Country mag. I make the custard the night before, assemble in the morning and by afternoon, bliss...

Provided by NanciY

Categories     Dessert

Time 8h10m

Yield 15 serving(s)

Number Of Ingredients 12

1 1/4 cups sugar
6 tablespoons cornstarch
1 teaspoon salt
5 cups whole milk
4 tablespoons butter, cut into 4 pieces
5 teaspoons vanilla
2 tablespoons water
1 1/4 teaspoons unflavored gelatin
2 3/4 cups heavy cream, chilled, divided
14 ounces graham crackers
2 cups chocolate chips
5 tablespoons corn syrup

Steps:

  • Combine sugar, cornstarch and salt in a large saucepan. Whisk milk in until smooth and bring to a boil, scraping the bottom with a rubber spatula over medium high heat. Immediately reduce heat to medium low and cook, continuing to scrape bottom, until thick and large bubbles appear on the surface, 4-6 minutes. Off heat, whisk in butter and vanilla. Transfer pudding to a large bowl and place plastic wrap directly on the surface. Refrigerate until cool, about 2 hours or overnight.
  • Stir water and gelatin together in a bowl and let sit until gelatin softens, about 5 minutes. Microwave until mixture is bubbling around the edges and gelatin dissolves, 15-30 seconds. Using a stand mixer fitted with a whisk, whip 2 cups cream on medium low speed until foamy, about a minute. Increase speed to high and whip until soft peaks form, about 2 minutes. Add gelatin mixture and whip until stiff peaks form, about a minute more.
  • Whisk one-third whipped cream into chilled pudding, then gently fold in remaining whipped cream, one scoop at a time until combined. Cover the bottom of a 13 X 9 inch baking dish with a layer of graham crackers, breaking the crackers as necessary to line the bottom of the pan. Top with half of the pudding mixture and another layer of graham crackers. Repeat with remaining pudding mixture and remaining graham crackers.
  • Microwave chocolate chips, remaining 3/4 cup cream and corn syrup in a bowl, stirring occasionally until smooth, 1-2 minutes. Cool glaze to room temp, about 10 minutes.Cover graham crackers with glaze and refrigerate cake for 6 - 24 hours.

CHOCOLATE ECLAIR REFRIGERATOR CAKE



Chocolate Eclair Refrigerator Cake image

Yes, another version! I had this at a recent family gathering and loved it so much I tracked down the dear aunt who made it and wouldn't let her out of my sight 'till I had the recipe! Hope you enjoy it as much as I did! Cook time is refrigerator time.

Provided by skat5762

Categories     Dessert

Time 12h15m

Yield 1 cake

Number Of Ingredients 8

3 (3/4 ounce) boxes French vanilla instant pudding
3 cups milk
1 (8 ounce) container Cool Whip
1 box graham cracker
2 tablespoons butter
2 tablespoons corn syrup
1 1/2 cups confectioners' sugar
2 packages nestle Choco-bake (unsweetened)

Steps:

  • Mix pudding with milk until thick, then fold in Cool Whip.
  • In 9X13 Pyrex pan, layer graham crackers, pudding, crackers, pudding, crackers.
  • In saucepan, heat butter and corn syrup, then sift in confectioner’s sugar.
  • After mixing thoroughly, add the chocoBake.
  • Add just enough milk to be able to spread on last layer of Graham Crackers.
  • Chill in fridge overnight.
  • Do not cover.

Nutrition Facts : Calories 2440.3, Fat 107.8, SaturatedFat 81, Cholesterol 163.5, Sodium 1498.6, Carbohydrate 353.6, Sugar 297.7, Protein 27.1

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