Moms Chocolate Eclair Cake Recipes
EASY CHOCOLATE ECLAIR CAKE
This no-bake easy chocolate eclair cake is the recipe my mom used to make, and one of my family's favorites. Inspired by the chocolate eclair cake Portillo's serves, it comes together in about ten minutes-all you have to do is make it the day before you need it, put it down on the table with some forks, and get out of the way.
Provided by Meggan Hill
Categories Dessert
Time 20m
Number Of Ingredients 5
Steps:
- In a medium bowl, whisk together pudding mix and milk until smooth. Fold in whipped topping.
- Line bottom of a 9-inch x 13-inch pan with a single layer of graham crackers, breaking some if necessary to fill the layer. Pour half the pudding mixture over the crackers and spread evenly.
- Top with another layer of crackers. Pour the remaining pudding mixture over the second layer of crackers and top with a third layer of crackers.
- Carefully spread the frosting over the top layer of graham crackers. Refrigerate at least 8 hours or overnight. Serve chilled and store any leftovers covered in the refrigerator.
Nutrition Facts : Calories 203 kcal, Carbohydrate 32 g, Protein 3 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 195 mg, Fiber 1 g, Sugar 20 g, ServingSize 1 serving
CHOCOLATE ECLAIR CAKE
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
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
NO-BAKE CHOCOLATE ECLAIR CAKE
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
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 ECLAIR CAKE
A twist on the regular version of Eclair cake. This makes up a lot. I made a smaller pan of the extra to keep at home to eat later. If you want more ganache on top then you can increase the amounts of whipping cream and chocolate chips. My daughter had the traditional eclair cake at a party and we modified it together. Must refrigerate for several hours for the graham crackers to soften up.
Provided by nascarmom
Categories Dessert
Time 30m
Yield 15 serving(s)
Number Of Ingredients 8
Steps:
- Make vanilla pudding with 2-3/4 cup milk
- Blend in 8 oz. of Cool Whip.
- Make chocolate pudding with 2-3/4 cup milk.
- Blend in remaining 8 oz. Cool Whip.
- Butter 9x13 pan.
- Place layer of graham crackers in bottom of pan.
- Top with vanilla pudding mixture.
- Place another layer of graham crackers on top of vanilla pudding.
- Top with chocolate pudding mixture.
- Top with another layer of graham crackers.
- Refrigerate a couple hours before frosting.
- Bring cream to simmer.
- Pour over chocolate chips in sturdy bowl.
- Whisk until melted and smooth.
- Pour over top layer of graham crackers
- Refrigerate overnight or for several hours.
Nutrition Facts : Calories 319.8, Fat 21, SaturatedFat 14.8, Cholesterol 27, Sodium 335.8, Carbohydrate 32.3, Fiber 2.2, Sugar 22.6, Protein 5.2
MOM'S CHOCOLATE ECLAIR CAKE
My mom has been making this for decades. Everyone loves it!! This is perfect for potlucks and disappears quickly. I am always asked for this favorite recipe... and the best thing is that it is sooo easy!
Provided by jodyladybug
Categories Dessert
Time 20m
Yield 12-15 serving(s)
Number Of Ingredients 5
Steps:
- Prepare the 3 small French Vanilla Pudding with half and half as you would for regular pudding.
- Mix in Cool Whip.
- Alternately layer graham crackers with pudding mix.
- Begin with crackers on the bottom, filling, crackers, filling, and crackers on top.
- Put in fridge over night to soften crackers.
- Frost in the morning with chocolate frosting.
- Keep chilled.
Nutrition Facts : Calories 235, Fat 3.6, SaturatedFat 0.6, Sodium 509.8, Carbohydrate 48.6, Fiber 0.9, Sugar 33, Protein 2.4
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- 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.
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