Chocolate Eclair Cake
Light and creamy with the perfect balance of chocolate!
Servings: 12 slices
Cost: $5
Equipment
- Large mixing bowl
- Spatula
- Small pot
- Whisk
- 9x13 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!