posted by Ali at Divine Domesticity
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I originally made the frosting from scratch but it turned out kinda grainy and gross.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.
I originally made the frosting from scratch but it turned out kinda grainy and gross.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.
2. 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.
Chocolate eclair cake, originally uploaded by Jeremy Carbaugh.
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About Ali
Mikki on 
genevieve le bel on 
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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