Chocolate Eclipse Cake Recipes

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CHOCOLATE ECLAIR CAKE



Chocolate Eclair Cake image

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

Provided by mspms

Categories     Desserts     Chocolate Dessert Recipes

Time 12h20m

Yield 24

Number Of Ingredients 5

1 (16 ounce) package graham crackers
2 (3.5 ounce) packages instant vanilla pudding mix
4 cups milk
1 (16 ounce) package frozen whipped topping, thawed
1 (16 ounce) package prepared chocolate frosting

Steps:

  • 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.

Nutrition Facts : Calories 265.1 calories, Carbohydrate 40.3 g, Cholesterol 3.3 mg, Fat 10.8 g, Fiber 0.6 g, Protein 3.1 g, SaturatedFat 5.9 g, Sodium 287.2 mg, Sugar 29.2 g

BEST CHOCOLATE CAKE



Best Chocolate Cake image

With a tender crumb and rich frosting, a layered chocolate cake always impresses, no matter the occasion. One bite and you'll agree this cake recipe is awesome! -Elvi Kaukinen, Horseheads, New York

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 16 servings.

Number Of Ingredients 16

3/4 cup butter, softened
2 cups sugar
3 large eggs, room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1-1/2 cups 2% milk
CHOCOLATE FROSTING:
2 cups semisweet chocolate chips
1/2 cup butter, cubed
1 cup sour cream
4-1/2 cups confectioners' sugar
Chocolate curls, optional

Steps:

  • Preheat oven to 350°. Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, salt and baking powder; add to the creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small heavy saucepan, melt chips and butter over low heat. Transfer to a large bowl; cool for 5 minutes. Stir in sour cream. Gradually beat in confectioners' sugar until smooth. Spread between layers and over top and sides of cake. If desired, top with chocolate curls. Refrigerate leftovers.

Nutrition Facts : Calories 578 calories, Fat 25g fat (15g saturated fat), Cholesterol 89mg cholesterol, Sodium 292mg sodium, Carbohydrate 88g carbohydrate (70g sugars, Fiber 2g fiber), Protein 6g protein.

CHOCOLATE ECLAIR CAKE



Chocolate Eclair Cake image

Make and share this Chocolate Eclair Cake recipe from Food.com.

Provided by Karen5

Categories     Dessert

Time 20m

Yield 12 serving(s)

Number Of Ingredients 10

1 (1 lb) box honey graham crackers
2 packages French vanilla instant pudding
1 (8 ounce) container Cool Whip, thawed
3 cups milk
2 ounces unsweetened chocolate
3 tablespoons butter
3 tablespoons milk
2 tablespoons Karo syrup
1 teaspoon vanilla
1 1/2 cups powdered sugar

Steps:

  • Line buttered 9 x 12 dish with graham crackers.
  • Combine pudding mix with milk.
  • Fold in Cool Whip.
  • Pour half of the mixture over crackers.
  • Add second layer of crackers.
  • Add remaining pudding mixture.
  • Add final layer of graham crackers.
  • Over medium heat, melt chocolate glaze except for the powdered sugar.
  • Remove from heat.
  • Beat in 1-1/2 cups powdered sugar.
  • Pour over crackers.
  • Refrigerate overnight.

Nutrition Facts : Calories 692.7, Fat 23.8, SaturatedFat 10.7, Cholesterol 16.7, Sodium 597.6, Carbohydrate 112.2, Fiber 3.9, Sugar 54.8, Protein 10.7

NO-BAKE CHOCOLATE ECLAIR CAKE



No-Bake Chocolate Eclair Cake image

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!

Provided by Linda Rex

Categories     Desserts     Chocolate Dessert Recipes

Time 2h25m

Yield 12

Number Of Ingredients 9

2 (3 ounce) packages instant vanilla pudding mix
3 cups milk
1 (8 ounce) container frozen whipped topping, thawed
1 (16 ounce) package chocolate graham crackers
¼ cup milk
⅓ cup unsweetened cocoa powder
1 cup white sugar
2 tablespoons butter
1 teaspoon vanilla extract

Steps:

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

Nutrition Facts : Calories 413.7 calories, Carbohydrate 65.2 g, Cholesterol 10.4 mg, Fat 15.4 g, Fiber 2 g, Protein 4.8 g, SaturatedFat 10.4 g, Sodium 385.3 mg, Sugar 49.7 g

CHOCOLATE ECLIPSE



Chocolate Eclipse image

Make and share this Chocolate Eclipse recipe from Food.com.

Provided by Courtly

Categories     Dessert

Time 55m

Yield 1 nine x thirteen pan

Number Of Ingredients 12

2 tablespoons unsalted butter
2 ounces unsweetened chocolate
2 cups buttermilk
1 teaspoon vanilla extract
2 1/2 cups unbleached flour
2 1/4 cups packed brown sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semi-sweet chocolate chips (optional)
1/2 cup unsweetened cocoa (plus 2 tbl)
2 1/2 cups boiling water

Steps:

  • Preheat oven to 350°F.
  • Grease a 9x13-inch baking pan.
  • Melt butter and unsweetened chocolate together in a double boiler over hot water.
  • In the meantime, heat buttermilk gently in a saucepan until just a little warmer than body temperature.
  • In a large mixing bowl combine flour, 1 cup of the brown, sugar, baking powder, baking soda and salt.
  • Mix well, using your hands if necessary to break up any lumps to achieve a uniform mixture.
  • Stir in chocolate chips, if using.
  • Pour the butter/chocolate mixture into buttermilk.
  • add vanilla and then pour into the dry ingredients.
  • Stir until well combined.
  • Spread into prepared pan.
  • Combine remaining 1 1/4 cups of brown sugar with unsweetened cocoa in a small bowl.
  • Sprinkle this over the batter in the pan as evenly as possible.
  • Next, pour boiling water gently and evenly over the sugar/cocoa mixture; do NOT stir.
  • Place the pan immediately into the preheated oven.
  • Bake for 30- 35 minutes, or until the center feels firm to the touch.
  • Watch carefully, as it tends to over brown around the edges.
  • Cool at least 15 minutes before serving.
  • Best cooled for 2 hours.
  • The finished result is a cake with a fudgy sauce hidden underneath.
  • When serving, invert the cake so that the fudgy sauce becomes a topping.
  • Serve with vanilla ice cream, creme fraiche or whipped cream.

Nutrition Facts : Calories 3804.9, Fat 66, SaturatedFat 39.6, Cholesterol 80.7, Sodium 4262.3, Carbohydrate 787.9, Fiber 32.1, Sugar 502.4, Protein 64.5

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