Receta Chocolate Eclair Cake
Dec
2nd
Fun fact: I have the same birthday as my brother, two years apart. We were both born on February 18th. Although I always had to “share” my birthday, I never resented it. We had some amazing childhood birthday sleepovers where the house was just packed with kids, pizza, and cakes. I don’t know how my parents did it. We always got to choose our birthday cake, and Chocolate Eclair Cake was usually Matt’s choice. I favored Danish Layer Cake, but that’s another story. And another blog post.
Chocolate Eclair Cake is ridiculously easy to make. The last time I had to explain it to someone, she just stared at me, wide-eyed, in disbelief. YES, it really is just layers of graham crackers, pudding + whipped topping, and chocolate frosting. That’s it. It’s a no-bake, no-fuss, no-leftovers kind of dessert.
There is a catch, of course. Or rather, a bonus. Chocolate Eclair Cake needs to be made the night before so there is time for the graham crackers and the pudding mixture to nestle in to one another and become something spectacular. Less work for you on the day of your special event? Bonus.
Chocolate Eclair Cake
- 2 (3 oz.) pkgs. instant vanilla pudding
- 3 ½ c. milk
- 1 (9 oz.) container whipped topping, thawed
- 2 T. butter, softened
- 1 box graham crackers
- 1 can purchased dark chocolate frosting
In a medium bowl, whisk together pudding mix and milk. Chill in the refrigerator at least 5 minutes to set. Stir in whipped topping.
Meanwhile, butter a 9” x 13” baking dish. Line the bottom of the pan with a single layer of graham crackers, breaking some if necessary to fill the layer.
Pour half the pudding mixture over the crackers and spread evenly. Top with another layer of crackers.
Pour the remaining pudding mixture over the second layer of crackers and top with a third layer of crackers.
Carefully spread the frosting over the top layer of graham crackers. Refrigerate at least 8 hours or overnight. Serve chilled and store any leftovers covered in the refrigerator.
3.2.2265
I am a mother and the recipe developer behind Culinary Hill. I was born and raised in Wisconsin, but now I find inspiration every day in my Southern California kitchen.