Recipe by Linda Rex
"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!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
2 (3 ounce) packages
instant vanilla pudding mix
1 (8 ounce) container
frozen whipped topping, thawed
1 (16 ounce) package
chocolate graham crackers
unsweetened cocoa powder
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!
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.
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!!
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.
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!
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.
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! :)
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Eclair Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 139
Muffins are great for breakfast, with coffee, or just as a snack on the go.
Soup is what the doctor ordered to cure those winter blahs.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
This quick-and-easy chocolate cake is so moist and rich.
See how to make the best cupcake ever!
A classic sweet chocolate cake topped with a creamy coconut and pecan frosting.