Recipe For Eclair Cake
ECLAIR CAKE
The crust of this cake comes out very puffy when it is baked. Tastes "airy" like a cream puff. Different from the graham cracker crust you usually see in recipes. Worth the few extra minutes it takes. Excellent for pot lucks.
Provided by OR Nurse
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- CRUST: Boil water and butter together. Mix in flour. Using mixer, beat in eggs one at a time. Add vanilla.
- Spread in a greased 9 x 13 pan.
- Bake at 400 for 25-30 minutes. Cake will NOT be smooth or uniform in appearance.
- Let cool.
- FILLING: Cream together cream cheese and milk, adding a little bit of milk at a time. Mix in pudding and beat till thick.
- Pour mixture over cooled crust.
- Spread whipped topping on top.
- Drizzle with chocolate syrup.
- Refridgerate at least one hour.
NO-BAKE CHOCOLATE ECLAIR CAKE
Chocolate graham crackers layered between creamy vanilla custard, topped with chocolate glaze. Very rich and habit forming. Everyone I have made this for has fallen in love with it!
Provided by Linda Rex
Categories Desserts Chocolate Dessert Recipes
Time 2h25m
Yield 12
Number Of Ingredients 9
Steps:
- In a large bowl, combine pudding mix and 3 cups milk; mix well. Fold in whipped topping and beat with mixer for 2 minutes.
- In a buttered 9x13 inch baking dish, spread a layer of graham crackers on the bottom of the dish.
- Spread 1/2 of the pudding mixture over crackers, then top with graham crackers. Spread remaining pudding over crackers; top second pudding layer with another layer of crackers.
- To make topping: In a medium saucepan over medium-high heat, combine 1/4 cup milk, cocoa and sugar and allow to boil for 1 minute; remove from heat and add butter and vanilla. Mix well and cool.
- Pour sauce over graham cracker layer and refrigerate until set; serve.
Nutrition Facts : Calories 413.7 calories, Carbohydrate 65.2 g, Cholesterol 10.4 mg, Fat 15.4 g, Fiber 2 g, Protein 4.8 g, SaturatedFat 10.4 g, Sodium 385.3 mg, Sugar 49.7 g
ECLAIR CAKE
At Fourth of July cookouts or Christmas family and church get-togethers, I am always asked to bring this. This is even what my daughter asks me to prepare as her birthday cake. Simple to prepare but elegant tasting. I have tried versions with regular chocolate frosting but this is so much better. I hope you enjoy this recipe.
Provided by carolinafan
Categories Dessert
Time 4h
Yield 1 cake, 16 serving(s)
Number Of Ingredients 10
Steps:
- Cake-----------.
- Butter 9x13 inch pan and layer with whole graham crackers.
- Mix pudding and milk.
- Blend in cool whip.
- Put 1/2 pudding mixture over crackers.
- Layer more crackers over pudding.
- Top with rest of pudding.
- Cover with a layer of crackers.
- You will have 3 layers of crackers.
- Refrigerate for 2 hours before frosting.
- Frosting-----------.
- Beat all frosting ingredients until smooth.
- Frost cake and refrigerate 2 hours.
- Can be frozen.
Nutrition Facts : Calories 260.2, Fat 10.2, SaturatedFat 4.9, Cholesterol 6.3, Sodium 225.9, Carbohydrate 39.1, Fiber 0.8, Sugar 23.4, Protein 3.6
ECLAIR CAKE
This is a very quick and simple no bake dessert cake. It uses graham crackers and a pudding mixture. It tastes just like an eclair, but there is enough for a crowd!! It is a great recipe for children who are learning to cook, there is no baking involved or any power kitchen tools. Just a bowl and a spoon!
Provided by Cathy Gordon
Time 4h25m
Yield 14
Number Of Ingredients 5
Steps:
- Stir pudding mix, whipped topping, and milk together in a medium bowl until well blended.
- Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.
- Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving.
Nutrition Facts : Calories 394.9 calories, Carbohydrate 64.6 g, Cholesterol 4.2 mg, Fat 14.2 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 6.5 g, Sodium 481.2 mg, Sugar 45.6 g
ECLAIR CAKE
Eclair Cake With Graham Crackers is a a no-bake dessert that feeds a crowd! In bowl of an electric mixer, mix pudding with 3 1/2 cups milk; beat at medium speed for 2 minutes. Cover cake with frosting and refrigerate for 24 hours.
Provided by Paula Deen
Categories kid friendly sweets
Time 15m
Yield 12
Number Of Ingredients 10
Steps:
- Butter the bottom of a 13x9x2-inch pan. Line the whole pan with graham crackers.
- In bowl of an electric mixer, mix pudding with 3 1/2 cups milk; beat at medium speed for 2 minutes. Fold in whipped topping.
- Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers.
- Cover cake with frosting and refrigerate for 24 hours.
- Blend together sugar and cocoa. Add butter and 1/3 cup milk, mixing well. Add corn syrup and vanilla. Stir until creamy.
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ECLAIR CAKE | THE RECIPE CRITIC
From therecipecritic.com
5/5 (1)Calories 365 per servingCategory Dessert
- Preheat oven to 400 degrees. On low heat in a medium saucepan, melt the butter on low. Add water and bring to a boil. Turn off the burner and add flour, salt, sugar and mix into a softball. Let cool for 5 minutes.
- Add eggs one at a time and mix in with a fork until incorporated. Spray a jelly roll pan or a 9x13 inch pan with cooking spray. Spread the mixture out on the pan. If using a 9x13, slightly bring the mixture up on the sides. Bake for 25-30 minutes in the preheated oven. The crust will bubble up and the edges will turn slightly brown. Let it cool until room temperature.
- For the filling, In a stand mixer or using beaters mix 1 cup of milk with the cream cheese and mix until creamy. Add pudding mix and the rest of the milk and mix well together until creamy.
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5/5 (14)Total Time 12 hrs 15 minsCategory Dessert RecipesCalories 481 per serving
- Spray the inside of a 9 x 13 baking dish with non-stick pan spray, arrange graham cracker squares in a single layer on the bottom of the side. Break crackers to fit if needed.
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EASY ECLAIR CAKE RECIPE - KITCHEN FUN WITH MY 3 SONS
From kitchenfunwithmy3sons.com
Ratings 1Servings 13Cuisine AmericanCategory Desert
- Pre-heat the oven to 400 degrees. Grease (lightly) a 9 X 13 baking dish. Set the Cool Whip out to thaw.
- In a medium saucepan, melt the butter in water, and bring to a boil. Remove from heat, and stir in the flour. Add one egg at a time, and mix well before adding the next. When all eggs have been added, blend well, and then spread the dough mixture into the 9 X 13 dish, covering the bottom and sides evenly. Bake for 25 to 30 minutes, or until crust is golden brown. Make sure not to bake the crust too long. Remove from oven and let cool. Crust will have puffed up in places, but don't push them down, it will settle as it cools, and the filling is added.
- To make the filling, place the cream cheese in the mixing bowl of a stand mixer. In a separate bowl, whisk the pudding mix with the heavy cream for 2 to 3 minutes, and place in the refrigerator until thick. When pudding is set (thick) slowly add it to the mixing bowl, and mix it with the cream cheese, until smooth and creamy. Place the filling mix in the refrigerator to completely chill.
- When the crust has cooled completely, pour filling on top of crust. Add the Cool Whip on top of the filling, and drizzle with the chocolate syrup. Place the dessert back in the refrigerator to chill before serving.
EASY ECLAIR CAKE RECIPE (FEEDS A CROWD!) - SWEET ADDICT BAKERY
From sweetaddictbakery.com
Cuisine AmericanEstimated Reading Time 4 minsCategory DessertTotal Time 45 mins
- In a mixing bowl, whisk the pudding mix with the heavy cream for 2 to 3 minutes, and place in the refrigerator to set.
- In a medium saucepan, melt the butter in water and bring to a boil. Remove from heat, and stir in the flour. Add one egg at a time and mix well before adding the next. When all eggs have been added, blend well and then spread the dough mixture into the 9 X 13 dish, covering the bottom and sides evenly. Bake for 25 to 30 minutes, or until crust is golden brown. Make sure not to bake the crust too long. Remove from oven and let cool completely. Crust will have puffed up in places, but don't push them down, it will settle as it cools and when the filling is added.
- While the crust is baking, place the cream cheese in the mixing bowl of a stand mixer. Slowly add the pudding (it should be thick at this point) to the mixing bowl and mix it with the cream cheese, until smooth and creamy. Place the filling mix in the refrigerator to completely chill.
RECIPE FOR CHOCOLATE ECLAIR CAKE WITH GLAZE THAT'S NO BAKE
From confessionsofanover-workedmom.com
Category RecipeCalories 150 per serving
- Whisk together pudding mix and milk until thick and creamy, about 3 minutes. Fold in frozen whipped topping until completely mixed.
- Spoon half of the pudding mixture over the graham crackers and spread into an even layer. Cover the pudding with a layer of graham crackers and top with remaining pudding in another layer. Top with additional graham crackers to create the final layer.
NO BAKE ECLAIR CAKE {EASY 5 INGREDIENT ICEBOX CAKE}
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4.6/5 (24)Category DessertServings 15Total Time 6 hrs 15 mins
- Mix instant pudding and milk together in a large bowl. Fold in whipped topping, mixing until well combined. Set aside.
- Place a layer of graham crackers in the bottom of a 9 x 13 dish, breaking as needed to cover the entire bottom with a single layer.
- Spoon 1/2 the pudding mixture over the graham crackers and gently spread into an even layer. Top with another layer of graham crackers and then the remainder of the pudding mixture. Add a 3rd and final layer of graham crackers.
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From cookiesandcups.com
5/5 (3)Total Time 453605 hrs 34 minsCategory CakeCalories 477 per serving
- In a large bowl whisk together the pudding mix and milk until there are no lumps. Fold in the whipped topping until evenly mixed.
- Place graham crackers in a single layer in the bottom of a 9×13 dish, breaking some to ensure the bottom of the dish is covered. Spread half of the pudding mixture on top of the graham crackers. Repeat another layer of crackers on top of the pudding. Spread the remaining pudding mixture on top, and top that with a final layer of graham crackers. Set aside.
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From myrecipes.com
4.5/5 (6)
- Place a layer of graham crackers in bottom of a 9x13 dish. Spread 1/2 filling mixture on top. Repeat with another layer of graham crackers, add rest of filling, top with final layer of graham crackers.
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From myrecipes.com
Servings 12-15
- Combine water and butter in a saucepan; heat until boiling. Whisk in flour until smooth; remove from heat. Pour mixture into a medium bowl; gradually blend in eggs.
- Spread in a greased 13"x9" baking pan; bake at 350 degrees for 30 minutes. Remove from oven; press baked crust down lightly and set aside.
- With an electric mixer on medium speed, beat together cream cheese, milk and pudding mix for 2 minutes; spread over crust. Refrigerate until firm.
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4/5 (24)Category DessertServings 12
- Pour the water and butter mixture into a medium bowl, working quickly and with an electric hand mixer, whisk in flour and eggs, beating eggs in one at a time. The batter should be smooth. Spread on a greased jelly roll pan
- Bake at 400 degrees until light golden brown, approximately 20 minutes in a 17 1/2 x 11 inch pan or 30 minutes in an 8 x 11 inch pan.
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Ratings 58Calories 275 per servingCategory Dessert
- In an 9 x 13 baking dish, arrange a single layer of graham cracker squares on the bottom. You may have to break them up a bit to get enough crackers to cover the bottom of your dish.
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From recipe-diaries.com
Cuisine AmericanTotal Time 452708 hrs 19 minsCategory EasyCalories 412 per serving
- Arrange a single layer of graham cracker squares in the bottom of a 8×8 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.
- For Frosting: Microwave butter and milk just enough so that they are melted together. You do not need to boil it. Add cocoa and powdered sugar and blend together. This will be a runnier frosting/glaze. Pour over top of graham crackers and smooth out nicely.
- Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving.
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