Shellys Best Tasting Chocolate Eclair Cake Recipes

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SHERI'S CHOCOLATE ECLAIR CAKE



Sheri's Chocolate Eclair Cake image

I figured this recipe would already be posted here, but it isn't. Not, at least, this exact recipe. This is very tasty. It's extremely easy to make, great for a potluck, and doesn't require baking. Plus, I usually have a surplus of graham crackers around (I have a one year old boy). Hope you enjoy!

Provided by jmelyn

Categories     Dessert

Time 10m

Yield 12 serving(s)

Number Of Ingredients 5

1 lb graham cracker
3 cups milk
2 (3 ounce) packages French vanilla instant pudding or 2 (3 ounce) packages vegetarian french vanilla instant pudding mix
1 (9 ounce) container Cool Whip
1 (10 ounce) can chocolate frosting (I honestly don't know exactly how big a can. Get the regular size in the plastic container.)

Steps:

  • Butter the bottom of a 9x13 inch pan. Line with graham crackers in a single layer.
  • Mix pudding and milk at medium speed for two minutes. Fold in Cool Whip. (Note: I couldn't find a 9 ounce container or Cool Whip, so I bought the larger size and estimated 9 ounces. Seems to work fine.).
  • Pour half the pudding mixture over crackers. Put another layer of crackers over the pudding. Pour the rest of the pudding mix over this layer. Top with one final layer of crackers.
  • Melt frosting in microwave (I zapped it right in the container for 1 minute, lid and label off). Pour the melted frosting over the final layer. Refrigerate for at least 8 hours.

Nutrition Facts : Calories 414.2, Fat 15.7, SaturatedFat 8, Cholesterol 8.5, Sodium 511.6, Carbohydrate 64.9, Fiber 1.3, Sugar 43.5, Protein 5.1

SHELLY'S BEST TASTING CHOCOLATE ECLAIR CAKE



Shelly's Best Tasting Chocolate Eclair Cake image

Provided by My Food and Family

Categories     Recipes

Time 4h30m

Number Of Ingredients 6

2 pkg Jell-O French Vanilla Pudding
1 tub Cool Whip
1 pkg Nabisco Graham Crackers
1 pint heavy whipping cream
1/2 cup sugar
1/4 cup cocoa or dark cocoa powder

Steps:

  • Place a glass or metal bowl in freezer to obtain optimum temperature when making heavy whipping cream. Mix pudding according to package directions. Fold in tub of Cool Whip.
  • Layer a 9x13 pan with Nabisco Graham Crackers and 1/3 of pudding mix. Continue layering until you have used all the pudding mix and have a layer of Nabisco Graham Crackers on top.
  • Take bowl out of freezer and add heavy whipping cream, sugar and cocoa. Beat on high just until stiff peaks form. "Frost" your cake with the whipped cream mixture.
  • Refrigerate at least 4 hours, overnight is best. Keep chilled until served.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CHOCOLATE ECLAIR DELIGHT



Chocolate Eclair Delight image

It's amazing how the layers of this eclair torte soften overnight into a cake-like texture. Just before serving dessert, I like to dust the top with cocoa. -Agnes Ward, Stratford, Ontario

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 9 servings.

Number Of Ingredients 13

1/2 cup sugar
1/3 cup baking cocoa
2 tablespoons plus 1 teaspoon cornstarch
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
1 can (12 ounces) fat-free evaporated milk
1 cup fat-free milk
1/2 cup egg substitute
1 teaspoon vanilla extract
TOPPING:
2 cups reduced-fat whipped topping
1 tablespoon plus 1/2 teaspoon baking cocoa, divided
9 whole graham crackers, halved

Steps:

  • In a large heavy saucepan, combine the first five ingredients. Gradually whisk in evaporated milk and milk until smooth. Cook and stir over medium heat until mixture comes to a boil. Reduce heat; cook and stir 2 minutes longer or until thickened. , Remove from the heat. Stir a small amount of hot filling into egg substitute; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vanilla. Press plastic wrap onto surface of filling; cover and refrigerate until cooled. , Meanwhile, in a small bowl, combine whipped topping and 1 tablespoon cocoa; set aside. Arrange half the crackers in a 9-in. square pan coated with cooking spray. Layer half of the filling and topping over the crackers. Repeat layers. Cover and refrigerate overnight. Just before serving, sprinkle with remaining cocoa.

Nutrition Facts : Calories 209 calories, Fat 4g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 213mg sodium, Carbohydrate 37g carbohydrate (22g sugars, Fiber 1g fiber), Protein 7g protein.

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 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

CHOCOLATE ECLAIR CAKE



Chocolate Eclair Cake image

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

Provided by Mamie37

Categories     Dessert

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

1 box graham cracker
2 boxes instant vanilla pudding
3 cups milk
1 (8 ounce) container Cool Whip
1/4 cup milk
1 cup sugar
1/2 cup butter
1/3 cup baking cocoa
1/8 teaspoon salt
1 teaspoon vanilla
8 ounces good quality sweetened chocolate

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.

Nutrition Facts : Calories 597.1, Fat 37.8, SaturatedFat 25.3, Cholesterol 44.4, Sodium 538, Carbohydrate 69.6, Fiber 5.9, Sugar 54.9, Protein 8.1

CHOCOLATE ECLAIR DESSERT



Chocolate Eclair Dessert image

"My father, who's diabetic, loves chocolate and baked goods," explains Owen Jack Hiatt of Colorado Springs, Colorado. "Our whole family can enjoy this beautiful mouthwatering dessert."-Owen Jack Hiatt, Colorado Springs, Colorado

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 15 servings.

Number Of Ingredients 8

1 cup water
1/2 cup butter, cubed
1 cup all-purpose flour
4 eggs
1 package (1.5 ounces) instant sugar-free vanilla pudding mix
2-3/4 cups fat-free milk
1 package (8 ounces) reduced-fat cream cheese, softened
1/2 cup light chocolate syrup

Steps:

  • In a saucepan, bring water and butter to a boil, stirring constantly until butter is melted. Reduce heat to low; add the flour. Stir vigorously with a wooden spoon until mixture leaves sides of pan and forms a smooth ball. Remove from the heat. , Add eggs, one at a time, beating well after each addition until the batter becomes smooth. Spread into a greased and floured 13-in. x 9-in. baking pan. Bake at 400° for 30 minutes or until puffed and golden. Immediately remove from pan and cut in half horizontally. Cool completely. , For filling, beat the pudding mix, milk and cream cheese in a bowl until smooth. Just before serving, place bottom eclair layer on a serving platter; cover with filling. Replace top layer and drizzle with chocolate syrup.

Nutrition Facts : Calories 175 calories, Fat 10g fat, Cholesterol 65mg cholesterol, Sodium 312mg sodium, Carbohydrate 15g carbohydrate, Fiber 6g protein.

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