Eclair Cake Recipes

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ECLAIR CAKE



Eclair Cake image

My husband loves this cake. It is often requested as his birthday cake. It's really not a cake per say, but it takes and looks great.

Provided by KillerTasteBuds

Categories     Dessert

Time 55m

Yield 20 serving(s)

Number Of Ingredients 9

1 cup boiling water
1/2 cup margarine
1 cup flour
4 eggs
8 ounces cream cheese, softened
3 cups milk
6 ounces instant vanilla pudding
16 ounces Cool Whip
chocolate syrup

Steps:

  • Pour boiling water over margarine, let melt. and add flour.
  • Mix until smooth.
  • Add eggs one at a time, beat after each egg.
  • Pour into greased cookie sheet. Bake at 450 for 20-25 minutes. Cool completely.
  • For filling; slowly mix milk into the cream cheese. Add pudding mix and beat until smooth. The mixture will thicken.
  • When crust is cooled, spread filling on crust, spread Cool Whip on top, and drizzle chocolate syrup on top.

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

ECLAIR CAKE WITH CHOCOLATE GANACHE



Eclair Cake with Chocolate Ganache image

A delicious, creamy filling on top of a light choux pastry gets glazed with a rich chocolate ganache. This dessert sounds fancy but it is so easy to make and it's a definite crowd-pleaser!

Provided by Laney Jane

Categories     Desserts     Frostings and Icings     Chocolate

Time 2h40m

Yield 12

Number Of Ingredients 12

1 cup water
½ cup butter
¼ teaspoon salt
1 cup all-purpose flour
4 eggs
2 cups cold heavy whipping cream
2 tablespoons confectioners' sugar
1 teaspoon vanilla extract
2 (3.5 ounce) packages instant vanilla pudding mix
2 cups cold milk
1 cup bittersweet chocolate, chopped
1 cup heavy cream

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish. Place a mixing bowl in the freezer to chill.
  • Combine the water, butter, and salt in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and stir in the flour. Cook and stir until the mixture pulls away from the sides of the pan and forms a ball. Transfer the mixture to a mixing bowl and beat in the eggs, one at a time, until fully incorporated. Spread the dough evenly in the bottom of the baking dish.
  • Bake the pastry in the preheated oven until golden brown, 25 to 30 minutes. (The dough will rise and make a boat shape, but should drop as it cools.) Cool completely on wire rack.
  • Remove the chilled mixing bowl from the freezer and pour in 2 cups of cold whipping cream. Whip until the cream thickens, about 1 minute; stir in the confectioners' sugar and the vanilla extract. Continue to whip until the cream forms stiff peaks. Refrigerate the whipped cream while you mix the pudding.
  • Pour the pudding mixes and the milk into a mixing bowl and stir until creamy. Fold in the whipped cream. Spread the filling over the cooled crust and refrigerate.
  • Place the chopped chocolate in a heat-proof bowl. Bring 1 cup of cream almost to a boil in a small saucepan over medium heat. Pour the hot cream over the chocolate and allow it to soften for 1 minute. Whisk the mixture until smooth. Let the mixture cool slightly to thicken, about 10 minutes. Pour the ganache over the cream filling, spreading to cover the entire surface. Return the pan to the refrigerator and chill for at least 1 hour before serving.

Nutrition Facts : Calories 530.4 calories, Carbohydrate 39.6 g, Cholesterol 160.5 mg, Fat 38.9 g, Fiber 1.8 g, Protein 6.9 g, SaturatedFat 23.7 g, Sodium 400 mg, Sugar 24.7 g

ECLAIR CAKE



Eclair Cake image

The crust of this cake comes out very puffy when it is baked. Tastes "airy" like a cream puff. Different from the graham cracker crust you usually see in recipes. Worth the few extra minutes it takes. Excellent for pot lucks.

Provided by OR Nurse

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 10

1 cup water
1/2 cup butter
1 cup flour
4 eggs
1/2 teaspoon vanilla
1 (6 ounce) box instant vanilla pudding
8 ounces cream cheese, softened
3 cups milk
12 ounces whipped topping
1/2 cup chocolate syrup

Steps:

  • CRUST: Boil water and butter together. Mix in flour. Using mixer, beat in eggs one at a time. Add vanilla.
  • Spread in a greased 9 x 13 pan.
  • Bake at 400 for 25-30 minutes. Cake will NOT be smooth or uniform in appearance.
  • Let cool.
  • FILLING: Cream together cream cheese and milk, adding a little bit of milk at a time. Mix in pudding and beat till thick.
  • Pour mixture over cooled crust.
  • Spread whipped topping on top.
  • Drizzle with chocolate syrup.
  • Refridgerate at least one hour.

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

ECLAIR CAKE



Eclair Cake image

This is a very quick and simple no bake dessert cake. It uses graham crackers and a pudding mixture. It tastes just like an eclair, but there is enough for a crowd!! It is a great recipe for children who are learning to cook, there is no baking involved or any power kitchen tools. Just a bowl and a spoon!

Provided by Cathy Gordon

Categories     Desserts     Cakes

Time 4h25m

Yield 14

Number Of Ingredients 5

2 (3.5 ounce) packages instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
3 cups milk
1 (16 ounce) package graham cracker squares
1 (16 ounce) package prepared chocolate frosting

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.

Nutrition Facts : Calories 394.9 calories, Carbohydrate 64.6 g, Cholesterol 4.2 mg, Fat 14.2 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 6.5 g, Sodium 481.2 mg, Sugar 45.6 g

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