Are you in need for a easy dessert to take to casual summer parties? Chocolate Eclair Cake is a great way to go. It is best served the first or second day, after being refrigerated for a few hours.
I originally made the frosting from scratch but it turned out kinda grainy and gross. I will go the easy route next time around and try out a pre-made frosting.
So what if it is a little bit white trash? I love it!
Chocolate Eclair Cake
Makes one 9″ x 13″ cake
Ingredients:
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
1. Line the bottom of a 9×13 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.
Image: Chocolate eclair cake, originally uploaded by Jeremy Carbaugh.
Ali can be found blogging at her personal website, Jam Hands.
About Ali
I’m officially drooling! Looks sooooo yummy.
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YOu could probably easily cut it in half and just do in a prepared graham cracker crust. Great and simple recipe — thanks for sharing
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I make frosting from scratch because it tastes so much better and the best part is no preservatives and additives. It does take more work and more clean up but the end result is worth it.
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KrissyDongre Reply:
November 25th, 2011 at 7:09 am
@xiaoyen, I made my own frosting too, because ALL of the frosting on the shelves have TRANS FAT in them!!!! YIKES!!! This recipe is heavenly!!!
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I like Eclairs but never thought of it in a cake… May have to try this recipe! Thanks for sharing!
Ruth
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I love simple desserts like this and this one sounds so good!
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Easy is good! And this certainly does look mighty good!
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Now that’s what I call easy decadence!
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Sooo good sounding!! YUM!
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this looks amazing. thank you for the instant craving
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Mom Spark Reply:
March 25th, 2012 at 4:00 pm
My pleasure.
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