Chocolate Éclair Cake
This chocolate éclair cake is the best! My favorite person in the world my second mom Patty gave me this easy and delicious recipe.
Chocolate Éclair Cake Ingredients
Believe it or not this chocolate éclair cake recipe comes together with just five ingredients
Graham crackers This easy recipe starts with a layer of graham crackers.
Milk Youll need four cups of milk.
Pudding mix Two packages of instant vanilla pudding mix lend flavor and help create the perfect consistency.
Whipped topping A package of thawed frozen whipped topping such as Cool Whip helps create the perfect fluffy and smooth texture.
Chocolate frosting Finish things off with prepared chocolate frosting. Use storebought or make your own at home.
How to Make Chocolate Éclair Cake
Youll find the full stepbystep recipe below but heres a brief overview of what you can expect when you make this chocolate éclair cake
Line a baking dish with graham crackers.
Whisk the milk and pudding mix together then fold in the Cool Whip.
Layer the pudding mixture and graham crackers according to the recipe.
Cook the frosting until thinned then pour it over the cake.
Refrigerate until ready to serve.
How to Store Chocolate Éclair Cake
Cover the chocolate éclair cake and store it in the refrigerator for up to three days. We dont recommend freezing the cake as it probably wont thaw well.
Ingredients
1 16 ounce package graham crackers
4 cups milk
2 3 5 ounce packages instant vanilla pudding mix
1 16 ounce package frozen whipped topping thawed
1 16 ounce package prepared chocolate frosting
Directions
Line the bottom of a 9x13inch baking dish with a single layer of graham crackers.
Combine milk and vanilla pudding in a large bowl whisk briskly for 2 minutes. Fold in whipped topping until combined.
Spread 12 of the pudding mixture over graham crackers in the pan. Top with a single layer of graham crackers. Cover with remaining pudding mixture then top with another layer of graham crackers.
Cook the uncovered container of prepared frosting in the microwave on half power for 1 minute. Pour over the top of cake spread evenly to the edges. Refrigerate cake for at least 12 hours before serving.
