Reviewed: May 19, 2013

I have made this for years but with one major difference.......the topping - I use a jar of fudge ice cream topping just slightly warmed enough to pour and spread. It will "harden" back down in the fridge. If you loved this with the frosting then it is "to die for" with the fudge topping:):)

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Cindy

Cooking Level: Intermediate

Home Town: Ithaca, Michigan, USA

Reviewed: May 14, 2013

This recipe is also delicious made with chocolate graham crackers, too!

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Cheryl

Reviewed: May 4, 2013

Everytime I make this it is a hit. Once I made it "inside out" as I only had chocolate pudding & vanilla frosting, it was still a hit! Thanks so much for a great & easy recipe

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Barbara

Home Town: Chicago, Illinois, USA

Reviewed: Apr. 14, 2013

I've also been making this dessert for years. It was handed down to me by an aunt and she gave me a couple tricks to making it. When getting ready to cover it with icing, melt the icing in the microwave for 30 seconds before using. Mix it well and then simply pour it on. It goes on like a ganache and makes a beautiful smooth top. I also use a dark chocolate fudge icing. It's not too sweet and it tastes amazing. For the pudding I use french vanilla, or I add in a couple drops of vanilla extract. You also want to let it set for at least 24 hours before serving. This allows the graham crackers to soften and take on some of the flavor of the pudding.

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BeckieCrocker

Reviewed: Apr. 13, 2013

I love this chocolate eclaire cake recipe.

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vcottet

Reviewed: Apr. 9, 2013

This recipe was perfect, it tasted great! Keep this dessert refrigerated until it's ready to serve.

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spectralite

Cooking Level: Intermediate

Home Town: Pismo Beach, California, USA

Reviewed: Mar. 30, 2013

Best if refrigerated overnight.

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Reviewed: Mar. 27, 2013

Our local restaurant makes this....had to try it myself! So easy and goooood! I used the chocolate sauce recommended by other posters.Next time I want to try it with different flavored puddings, and cherries on top!

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tnovak

Reviewed: Mar. 27, 2013

If you use the prepared chocolate frosting, then refrigerate the cake an hour before frosting & then het it up in the microwave 10 seconds at a time until you can pour it. Do not overheat or it will ruin the frosting.

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charlene35

Reviewed: Mar. 10, 2013

Fantastic!! Made it for a get together and it was a success. Everyone wanted a piece for the next day. Will definitely make it again. Made bottom layer with chocolate pudding and top layer with vanilla and used real whipping cream instead of cool whip. Used the microwaved icing (chocolate)..

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