Directions
Chocolate eclair cake is a classic. This cake has been around for a while but is a wonderful cake to take to church events, picnics, family gatherings or anywhere people get together. Chocolate eclair cake is more like a pudding than a cake and you probably won’t bring any home. A great dessert anytime and one your family and friends will love. If you like this recipe, you might also like our recipe for old fashioned banana pudding. Ingredients for Chocolate Eclair Cake: 1 (14.4 ounce) box honey graham crackers (You can use chocolate graham crackers, too, and it will take almost the whole box of crackers) 2 (3.4 ounce) boxes French Vanilla Instant Pudding 3 cups milk 1 (8 ounce) container of cool whip Place a layer of graham crackers in the bottom of a 9 x 13 inch baking dish. Mix the pudding with the milk and cool whip and spread half of it over the graham crackers. Place another layer of graham crackers over the pudding and the rest of the pudding over the second layer of crackers. Add one last layer of crackers on top like in the photos. Add frosting. Frosting: 1 stick butter or 8 tablespoons or 1/2 cup 1/4 cup cocoa 7 tablespoons milk 1 teaspoon vanilla extract 3 1/2 cups powdered sugar 1 cup nut pieces, pecans or walnuts (optional) Bring butter, cocoa and milk to a boil in a saucepan on top of the stove. Remove and stir in sugar, vanilla extract and nuts. Spread over cake. Makes 8 to 10 servings. Note: This is better if you put it in the fridge for 24 hours before serving. You could cut the recipe in half and it keeps well for several days in the refrigerator. We love it with fresh strawberries. Print Chocolate Eclair Cake This is a wonderful recipe and very easy. Course: Dessert Cuisine: American Keyword: Chocolate Eclair Cake Ingredients 1 14.4 ounce box honey graham crackers (You can use chocolate graham crackers, too, and it will take almost the whole box of crackers) 2 3.4 ounce boxes French Vanilla Instant Pudding 3 cups milk 1 8 ounce container of cool whip Frosting: 1 stick butter or 8 tablespoons or 1/2 cup 1/4 cup cocoa 7 tablespoons milk 1 teaspoon vanilla extract 3 1/2 cups powdered sugar 1 cup nut pieces pecans or walnuts (optional) Instructions Place a layer of graham crackers in the bottom of a 9 x 13 inch baking dish Mix the pudding with the milk and cool whip and spread half of it over the graham crackers. Place another layer of graham crackers over the pudding and the rest of the pudding over the second layer of crackers. Add one last layer of crackers on top. Then add frosting. Frosting Instructions Bring butter, cocoa and milk to a boil in a saucepan on top of the stove. Remove and stir in sugar, vanilla extract and nuts. Spread over cake. Recipe Notes This is better if you put it in the fridge for 24 hours before serving. You could cut the recipe in half and it keeps well for several days in the refrigerator. We love it with fresh strawberries. Be sure and PIN for later: Click here to follow us on instagram. Feel free to “share” with your friends by clicking on the Facebook, Pinterest or Twitter buttons at the bottom of each post. You can print by clicking on the printer icon below. © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder. Save Related
