Chocolate Eclair Cake Recipe -
Chocolate Eclair Cake Recipe

Chocolate Eclair Cake

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 1 9x13 pan Change Servings
  • PREP

    20 mins
  • COOK

    3 mins

    2 hrs 25 mins


  1. In a large bowl, combine pudding mix and 3 cups milk; mix well. Fold in whipped topping and beat with mixer for 2 minutes.
  2. In a buttered 9x13 inch baking dish, spread a layer of graham crackers on the bottom of the dish.
  3. 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.
  4. 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.
  5. Pour sauce over graham cracker layer and refrigerate until set; serve.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Aug 10, 2010

Only difference was out of necessity: I used half and half for the pudding mix as I was out of milk. So very rich and creamy! My husband said this was the best dessert I have ever made.... rave reviews by all who sampled!

Most Helpful Critical Review
Apr 18, 2003

Hmmmm...I was pretty disappointed with this one. It's really nothing special, I guess maybe because it has that "boxed" taste with the instant pudding and the Cool Whip. My husband loves any dessert and he thought this one was "just ok". My children didn't care for it at all.

Dec 24, 2003

I did a few alternation, and it was Awesome! First: Use the Regular Graham Crackers-NOT Chocolate! Second: Use FRENCH Vanilla Pudding. Third: Use Betty Crocker's DARK CHOCOLATE Icing (30 seconds in Microwave) and pour over the last layer of Graham Crackers. Refrigerate overnite...EXCELLENT!!

Jun 19, 2005

This recipe is extraordinary because it uses very ordinary ingredients that result in the sophisticated taste of eclairs. A few hints: MAKE THE SAUCE FIRST! It will be nearly cool and ready to spread by the time the other ingredients are assembled. If you want a more "true" eclair taste, use honey graham crackers instead of chocolate. You do not need to butter the pan first, and you do not need a full package of graham crackers. I counted about 20 in my 13x9 pan. Take the time to make the chocolate sauce. It tastes much better than canned, and doesn't have all that heart-clogging palm oil in it. Also, the sauce needs only 1/2 t. vanilla in my opinion.

Jun 01, 2003

This is a Fabulous and Quick Recipe. My kids LOVED this, the only thing I did differently was I added a can of Eagle Brand Condensed Milk to the filling (this gave it the same pudding taste as our favority no cook banana pudding) Wow, it was great and even better the next day! This is definitely a keeper at our house!

Jun 25, 2003

As a whole, the cake is VERY good. However, next time I will use store-bought chocolate frosting rather than making the toping. The topping gets hard and it is a little bitter.

May 24, 2003

This recipe is definitely a "keeper". My husband, who usually doesn't eat many sweets, couldn't get enough of this cake! He kept going back for more! The kids also loved it, and they are picky eaters. I also used the canned frosting with great results. The other reviews were right on-this tastes better the next day, so plan ahead when taking to a potluck...but be careful, there may not be any left to take with you! :)

Dec 15, 2002

Wow! Easier than rice krispie treats (which I made at the same time) and everyone LOVED it. I took the advice to use a can of frosting nuked for 45 sec. for the topping. AWESOME recipe-- everyone wanted it!


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  • Calories
  • 414 kcal
  • 21%
  • Carbohydrates
  • 65.2 g
  • 21%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 15.4 g
  • 24%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 4.8 g
  • 10%
  • Sodium
  • 385 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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