Easy Chocolate Eclair Cake Recipe Recipes Recipe For Stuffed

NO-BAKE CHOCOLATE ECLAIR CAKE

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.

CHOCOLATE ECLAIR CAKE

Steps:

• Filling: Mix together pudding and milk.
• Fold in Cool Whip, and mix well.
• Butter a 9 x 13" cake pan.
• Place a layer of crackers in the pan.
• Top with half of the pudding mixture, then add another layer of crackers, and the remaining pudding.
• End with a third layer of crackers, and set aside.
• Topping: Blend milk, cocoa, sugar and salt and bring to a boil.
• Cook and stir for 1 minute, and remove from heat.
• Stir in butter and vanilla.
• Mix well, and allow to cool.
• Spread cooled mixture on top of cake, and refrigerate for at least 8 hours.
• Just before serving, decorate top with chocolate curls by peeling chocolate bar with a vegetable peeler.

ECLAIR CAKE

Steps:

• Stir pudding mix, whipped topping, and milk together in a medium bowl until well blended.
• Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.
• Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving.