Sharons Eclair Cake Recipes

SHARON'S JAMAICAN FRUIT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 9 inch round cake pans.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in eggs, then add rum, lime juice, vanilla, almond extract, and lime zest. Stir in mixed fruit, wine, and molasses. Sift together flour, baking powder, nutmeg, allspice, cinnamon, and salt. Fold into batter, being careful not to over-mix. Pour into prepared pans.
• Bake in preheated oven for 80 to 90 minutes, or until a knife inserted into the center comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

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.

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.

ECLAIR CAKE

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

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.

SHARON'S CHOCOLATE CARAMEL CAKE

Steps:

• Combine cake mix, water, oil and eggs and beat on Low speed for 2 minutes. Pour 2 cups of batter in greased 9 x 13-inch baking dish and bake at 350° for 15 minutes.
• Melt caramels, butter and sweetened condensed milk in saucepan over medium heat. Pour caramel mixture on cake as soon as it comes out of the oven and add rest of batter.
• Cook another 35-40 minutes. Frost with a chocolate frosting and serve.

NO BAKE ECLAIR CAKE

Steps:

• In a medium sized mixing bowl, combine the pudding mixes and milk together. Blend for about 2 minutes. We used a hand mixer for this, but you could easily use a whisk. Just be sure it's combined well.
• Then fold in the Cool Whip to the pudding mixture and mix until well blended.
• Lightly spray a 9 x 13 inch pan with non stick cooking spray. Place a layer of whole graham crackers on the bottom of the pan. You may need to break some graham crackers apart to cover the entire bottom of the pan.
• Gently spread 1/2 of the pudding mixture over the top of the graham cracker layer. We suggest dropping it in spoonfuls all over the graham crackers and then spreading it around carefully.
• Then place another layer of graham crackers over the pudding layer. Piecing it together to cover all of the pudding.
• Then add the remaining pudding over the graham crackers following the directions from above by spreading it around gently.
• Top that pudding with a final layer of graham cracker sheets.
• Place in the fridge while you make the frosting.
• Combine the frosting ingredients until smooth and creamy. If you like your frosting thicker, then add a little more powdered sugar. If you like it thinner, then add a teaspoon or two of milk.
• Carefully spread the frosting over the top layer of graham crackers until completely covered.
• Cover and chill for about 4-6 hours or overnight. The graham crackers will soften up the longer it sets which gives it the soft eclair taste.
• This dessert gets better over time. Slice and serve cold.

SHARON'S ECLAIR CAKE

Steps:

• Layer 1 - combine water and butter in medium saucepan, bring to a boil. Lower heat, add flour all at once, stirring until mixture is smooth and leaves the side of the pan. Remove from heat; cool slightly. Beat in eggs, one at a time. Spread mixture evenly onto greased (with shortening) cookie sheet. Bake at 400 degrees for 20-30 min until golden and puffed - let cool.
• Layer 2 - Beat pudding, milk and cream cheese until smooth. Continue beating for another 2 minute Spread onton baked layer.
• Layer 3 - Spread cool whip on top of pudding mixture.
• Layer 4 - drizzle with chocolate syrup.
• Chill until firm - several hours.