Chocolate Eclair Cake Recipe -
Chocolate Eclair Cake Recipe
  • READY IN 12+ hrs

Chocolate Eclair Cake

Recipe by  

"My favorite person in the world, my second mom Patty, gave me this easy and delicious recipe. Its the best."

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch pan Change Servings
  • PREP

    15 mins
  • COOK

    1 min

    12 hrs 20 mins


  1. 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.
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
Jun 08, 2005

Instead of using frosting I used Hot Fudge sauce! OOOhhh so much better!!

Most Helpful Critical Review
Jan 11, 2011

This was very easy to make, but I was not impressed. I even used homemade fudge sauce as the topping. I guess we just find mushy graham crackers very unappealing. Sorry, won't be making this again.

Jun 05, 2008

Nice and light dessert . Although I used the ingredients for this recipe I did make modifications for prep, serving size and refrigeration time. I halved recipe, used a standard sized loaf pan. Using kitchen shears, I did cut some of the graham crackers to fit the pan. I dipped the graham crackers into milk before placing in the pan to soften up slightly. I did not put the chocolate on the dessert until after it set up. Instead of refrigerating for 4-24 hours, I froze for 2 hours. Drizzled chocolate sauce upon serving. I used french vanilla pudding, next time I will use cheesecake flavor. I think I will also add a cooled layer of chocolate upon the second graham cracker layer, then refrigerate until firm, then add the next layer of pudding and top layer of graham cracker.

Apr 30, 2005

Maybe it's me but this seemed like a lot of cool whip. Don't get me wrong, it was tasy, but my mouth felt way too full of cool whip. I think that 8 oz would have suited better. Thank you :)

Nov 09, 2003

This was very easy to make. The hard party was waiting the 12 hours to eat it. Everyone loved it and even went back for seconds. The best part was I made it lowfat. I used low fat graham crackers, fat free milk, and light cool whip. Next time, I'll try using sugarfree pudding.

Jul 02, 2006

The only thing that could make this recipe better would be to lessen the calories. I tried using Jello Sugar Free Pudding and Sugar Free Cool Whip. Because of the frosting, it didn't taste any different and my family didn't even notice. :-)

May 30, 2004

This has long been a family favorite at our house. Super easy to make the taste is very similar to an eclair. Of note, letting the cake sit over night is a must. The cake is so much better when the crackers get soggy and mushy.

Aug 27, 2003

Simple to put together and absolutely delicious. A little messy though, so I wouldn't recommend this if you are looking for something that "looks" good. Definitely needs 24 hours in the fridge before serving.


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  • Calories
  • 265 kcal
  • 13%
  • Carbohydrates
  • 40.3 g
  • 13%
  • Cholesterol
  • 3 mg
  • 1%
  • Fat
  • 10.8 g
  • 17%
  • Fiber
  • 0.6 g
  • 3%
  • Protein
  • 3.1 g
  • 6%
  • Sodium
  • 287 mg
  • 11%

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

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