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Layers of rich pudding with natural vanilla flavor and chocolate graham crackers with frosting made of chocolate on top: the sweetest cake to make at home. I customized this for everyone, and they are all in awe of it!
Chocolate Eclair Cake is a classic sheet cake that tastes like a creamy, chocolate- covered eclair and needs no baking. This instant cake has been around for centuries and is typically one of the most requested sweets at every gathering, so I felt it was worth a try again.
To coat Graham Crackers with pudding and heavy whipping cream, and then cover everything with decadent chocolate icing, you don’t even need to be an expert baker.
The layers are softened into a chocolate cake that is delightfully sweet, creamy, and chocolaty by mere storage in the fridge overnight. You won’t need to buy bakery eclairs anymore after you try this recipe!
1. Cake Recipe Ingredients
- 2 packets of quick vanilla pudding package
- 3 cups of whole milk
- 1/8 eight-ounce package of heavy whipping cream
- 1 package of chocolate graham crackers
- Half a cup of milk
- ⅓ cup cocoa powder, without sugar
- 1 cup of powdered sugar
- 2 tsp unsalted butter
- 1 tsp natural vanilla flavor essence
2. Cake Recipe Instructions
- Put the pudding package and three cups of whole milk in a big bowl and stir thoroughly. Blend with a mixer for two minutes after folding in whipped topping.
- Graham crackers should be layered in a greased 9 by 13-inch cooking pan. The crackers should be topped with half of the pudding mix once it has been distributed over them.
- Top the second pudding topping with an additional cracker layer; distribute the remaining pudding over the crackers.
- In order to make topping: Bring 1/4 cup milk, sugar, and cocoa powder to a simmer in a medium skillet over moderately high heat.
- After a minute, remove from the burner and stir in unsalted butter and vanilla. Stir thoroughly and allow to cool.
- After pouring the sauce over the layer of graham crackers, chill until it solidifies, then serve.
3. Recipe Tips and Tricks
- Production: This recipe brings about a chocolate cake of 9 by 13 inches. Considering the way you divide the cake, your exact slices could differ but I normally aim for twenty to be exact.
- Storage: For up to four days, keep leftovers sealed in the fridge. The crackers keep getting softer in the greatest way (I like this cake best after it has sat for at least a day).
- Prepare ahead of time: The cake may be prepared up to two days ahead of time; it’s okay if the graham crackers keep softening.
- Refrigerator: Securely cover the Eclair Cake in two layers of wrapping paper and aluminum to freeze it. Date, identify, and freeze for a maximum of two months. Place the cake in the fridge to thaw overnight.
Bid Farewell to bakery eclairs as you will no longer need to leave your house to relish this delicious cake with easy and accessible dessert ingredients. Everyone will love it!