Sheris Chocolate Eclair Cake Recipes

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SHERI'S CHOCOLATE ECLAIR CAKE



Sheri's Chocolate Eclair Cake image

I figured this recipe would already be posted here, but it isn't. Not, at least, this exact recipe. This is very tasty. It's extremely easy to make, great for a potluck, and doesn't require baking. Plus, I usually have a surplus of graham crackers around (I have a one year old boy). Hope you enjoy!

Provided by jmelyn

Categories     Dessert

Time 10m

Yield 12 serving(s)

Number Of Ingredients 5

1 lb graham cracker
3 cups milk
2 (3 ounce) packages French vanilla instant pudding or 2 (3 ounce) packages vegetarian french vanilla instant pudding mix
1 (9 ounce) container Cool Whip
1 (10 ounce) can chocolate frosting (I honestly don't know exactly how big a can. Get the regular size in the plastic container.)

Steps:

  • Butter the bottom of a 9x13 inch pan. Line with graham crackers in a single layer.
  • Mix pudding and milk at medium speed for two minutes. Fold in Cool Whip. (Note: I couldn't find a 9 ounce container or Cool Whip, so I bought the larger size and estimated 9 ounces. Seems to work fine.).
  • Pour half the pudding mixture over crackers. Put another layer of crackers over the pudding. Pour the rest of the pudding mix over this layer. Top with one final layer of crackers.
  • Melt frosting in microwave (I zapped it right in the container for 1 minute, lid and label off). Pour the melted frosting over the final layer. Refrigerate for at least 8 hours.

Nutrition Facts : Calories 414.2, Fat 15.7, SaturatedFat 8, Cholesterol 8.5, Sodium 511.6, Carbohydrate 64.9, Fiber 1.3, Sugar 43.5, Protein 5.1

CROWD-PLEASING CHOCOLATE ECLAIR CAKE



Crowd-Pleasing Chocolate Eclair Cake image

this is a awesome recipe for the holiday's and very easy. anyone will love this. it is from my grandmother.

Provided by Loves_cooking89

Categories     Dessert

Time 11m

Yield 10-12 serving(s)

Number Of Ingredients 9

2 (3 1/2 ounce) boxes instant vanilla pudding
2 cups milk (cold)
16 ounces Cool Whip
14 1/2 ounces graham crackers
1 cup sugar
1/3 cup cocoa
1/4 cup evaporated milk
1/2 cup butter
1 teaspoon vanilla

Steps:

  • combine pudding and milk.
  • fold cool whip into pudding/milk mixture.
  • cover bottom of 9x13 pan with graham crackers.
  • pour 1/2 of the mixture onto crackers.
  • add another layer of crackers on top.
  • pour rest of mixture onto top layer of crackers. you can add a third layer of crackers if you wish, i prefer not to.
  • Topping:.
  • bring sugar, milk, and cocoa to good boil, cook 1 minute. add butter and vanilla.stir until a little cooled, pour over crackers. (i added some graham cracker crumbs on top while the chocolate was still hot) refrigerate until Chocolate has hardened a bit, or over night. serve chilled. keep leftovers refrigerated.

Nutrition Facts : Calories 597, Fat 27.6, SaturatedFat 18.1, Cholesterol 33.1, Sodium 634.1, Carbohydrate 84.4, Fiber 2.1, Sugar 61.2, Protein 6.1

PAULA DEEN'S CHOCOLATE ECLAIR CAKE



Paula Deen's Chocolate Eclair Cake image

There are other similar recipes, but this one is simply spectacular! I think it's because I have added an extra layer of the "frosting" to the middle. As if it needed to be richer... This recipe is from Paula Deen and I have simply doubled the frosting and just added another layer within the cake. As with other Eclair Cakes, this one is better if it sits in the refrigerator for at least 12 hours. Hard to resist digging in any sooner!

Provided by golfergirlj

Categories     Dessert

Time P1DT20m

Yield 20 serving(s)

Number Of Ingredients 10

1 (1 lb) box graham cracker
2 (3 1/4 ounce) boxes French vanilla instant pudding
3 1/2 cups milk
1 (8 ounce) container frozen whipped topping, thawed
3 cups confectioners' sugar
1 cup cocoa
6 tablespoons butter, softened
2/3 cup milk
4 teaspoons light corn syrup
4 teaspoons pure vanilla extract

Steps:

  • Butter bottom of a 13x9 pan. Line with whole graham crackers.
  • Using electric mixer, mix pudding with milk. Beat at medium speed for 2 minutes.
  • Fold in whipped topping.
  • Pour half the pudding mixture over crackers.
  • Spread half of frosting over top. (see below how to make frosting).
  • Place another layer of whole graham crackers on top on frosting layer.
  • Pour remaining half of pudding mixture over top.
  • Cover with another layer of whole graham crackers.
  • Spread remaining half of frosting on top.
  • For Frosting: Blend together sugar and cocoa.
  • Add butter and milk, mixing well.
  • Add corn syrup and vanilla and stir until creamy.
  • Refrigerate cake for 24 hours before serving!
  • Note: Cooking time reflects refrigeration for 24 hours, rather than actual cooking time.

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.

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