Old Fashioned Chocolate Eclair Cake
Light and perfectly balanced with creamy vanilla filling and velvety chocolate topping!
For some reason, this dessert always reminds me of Spring and Easter. It’s so light and perfectly balanced with the creamy vanilla filling and velvety chocolate topping, it’s really perfect for making any time of the year. But I thought I’d try to welcome spring and our first warming days of March and make it, let me show you how!
The How To
First add two packets of pudding to a large bowl, whisk in milk for 1 to 2 minutes until the pudding is well blended and starts to thicken. Then fold in a tub of cool whip, and set aside while you make the chocolate topping.
In a small pot on the stove melt 3 tbsp of butter and whisk in cocoa powder until well combined. Take the pan off the heat and add powdered sugar, Karo syrup, vanilla, milk, and a pinch of salt. Whisk together until smooth.
Next, is assembling the cake. Lay out graham crackers to form the bottom of the cake, and top with half the vanilla cream mixture. Lay out graham crackers again to form the second layer and spread the rest of the vanilla cream on top. Finally, make another layer of graham crackers and top with the chocolate topping.
Tip: The middle layer of graham crackers is totally optional. You can just lay out a layer of graham crackers, top with all the vanilla cream mixture, then add a final layer of graham crackers and finish with chocolate topping.
Refrigerate overnight so that the graham crackers have time to soak in the filling and become soft.
This dessert will last in the fridge for up to 5 days.
I hope you enjoyed this recipe, let me know how yours turned out in the comments!
-Hailee
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Chocolate Eclair Cake
Equipment
- Large mixing bowl
- Spatula
- Small pot
- Whisk
- 9×13 Pan
Ingredients
Vanilla Cream
- 2 pkg vanilla pudding 3.4 oz boxes
- 3 cups milk
- 8 oz whopped topping
Chocolate Topping
- 3 tbsp butter
- 6 tbsp cocoa powder
- 1½ cups powdered sugar
- 2 tsp karo syrup
- 2 tsp vanilla
- 3 tbsp milk
- ¼ tsp salt
Assembling The Cake
- 1 box graham crackers
Instructions
Vanilla Cream
- Add two packets of pudding to a large bowl, whisk in milk for 1 to 2 minutes. Then, fold in a tub of cool whip.
Chocolate Topping
- In a small pot on the stove melt butter and whisk in cocoa powder until well combined.
- Take the pan off the heat and add powdered sugar, Karo syrup, vanilla, milk, and a pinch of salt. Whisk together until smooth.
Assembling The Cake
- Lay out graham crackers to form the bottom of the cake, and top with half the vanilla cream mixture.
- Lay out graham crackers again to form the second layer and spread the rest of the vanilla cream on top.
- Finally, make another layer of graham crackers and top with the chocolate topping.
- Refrigerate overnight and enjoy!