CHOCOLATE ECLAIR CAKE
My favorite person in the world, my second mom Patty, gave me this easy and delicious recipe. Its the best.
Provided by mspms
Categories Desserts Chocolate Dessert Recipes
Time 12h20m
Yield 24
Number Of Ingredients 5
Steps:
- Line the bottom of a 9x13 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. 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.
Nutrition Facts : Calories 265.1 calories, Carbohydrate 40.3 g, Cholesterol 3.3 mg, Fat 10.8 g, Fiber 0.6 g, Protein 3.1 g, SaturatedFat 5.9 g, Sodium 287.2 mg, Sugar 29.2 g
NO-BAKE CHOCOLATE ECLAIR CAKE
Chocolate graham crackers layered between creamy vanilla custard, topped with chocolate glaze. Very rich and habit forming. Everyone I have made this for has fallen in love with it!
Provided by Linda Rex
Categories Desserts Chocolate Dessert Recipes
Time 2h25m
Yield 12
Number Of Ingredients 9
Steps:
- In a large bowl, combine pudding mix and 3 cups milk; mix well. Fold in whipped topping and beat with mixer for 2 minutes.
- In a buttered 9x13 inch baking dish, spread a layer of graham crackers on the bottom of the dish.
- Spread 1/2 of the pudding mixture over crackers, then top with graham crackers. Spread remaining pudding over crackers; top second pudding layer with another layer of crackers.
- To make topping: In a medium saucepan over medium-high heat, combine 1/4 cup milk, cocoa and sugar and allow to boil for 1 minute; remove from heat and add butter and vanilla. Mix well and cool.
- Pour sauce over graham cracker layer and refrigerate until set; serve.
Nutrition Facts : Calories 413.7 calories, Carbohydrate 65.2 g, Cholesterol 10.4 mg, Fat 15.4 g, Fiber 2 g, Protein 4.8 g, SaturatedFat 10.4 g, Sodium 385.3 mg, Sugar 49.7 g
SHERI'S CHOCOLATE ECLAIR CAKE
I figured this recipe would already be posted here, but it isn't. Not, at least, this exact recipe. This is very tasty. It's extremely easy to make, great for a potluck, and doesn't require baking. Plus, I usually have a surplus of graham crackers around (I have a one year old boy). Hope you enjoy!
Provided by jmelyn
Categories Dessert
Time 10m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Butter the bottom of a 9x13 inch pan. Line with graham crackers in a single layer.
- Mix pudding and milk at medium speed for two minutes. Fold in Cool Whip. (Note: I couldn't find a 9 ounce container or Cool Whip, so I bought the larger size and estimated 9 ounces. Seems to work fine.).
- Pour half the pudding mixture over crackers. Put another layer of crackers over the pudding. Pour the rest of the pudding mix over this layer. Top with one final layer of crackers.
- Melt frosting in microwave (I zapped it right in the container for 1 minute, lid and label off). Pour the melted frosting over the final layer. Refrigerate for at least 8 hours.
Nutrition Facts : Calories 414.2, Fat 15.7, SaturatedFat 8, Cholesterol 8.5, Sodium 511.6, Carbohydrate 64.9, Fiber 1.3, Sugar 43.5, Protein 5.1
CHOCOLATE ECLAIR CAKE
Graham crackers are the key to this easy and delicious no-bake cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 4h45m
Number Of Ingredients 10
Steps:
- Whisk together sugar, cornstarch, and 1/8 teaspoon salt in a medium saucepan. Whisk together milk and egg yolks in a bowl. Add milk mixture to the saucepan, along with butter. Cook, stirring, over medium until mixture comes to a boil. Let boil, stirring, 1 minute. Remove from heat and add vanilla.
- Strain pastry cream through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto surface of pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days.
- Whisk 1/2 cup heavy cream until firm peaks form. Whisk chilled pastry cream until smooth, then fold whipped cream into pastry cream.
- Arrange 1/3 graham crackers on the bottom of a 9-by-13-inch pan. Spread half of the pastry cream mixture on top, smoothing it with a spatula to make an even layer. Repeat with half of remaining crackers and remainder of the pastry cream. Arrange remaining crackers on top of pastry cream.
- Heat remaining 1 cup heavy cream in a small saucepan over medium-high until just boiling. Pour over chocolate in a small heatproof bowl; cover with a plate. Let stand until chocolate melts, then stir until smooth. Spread over graham cracker layer, smoothing top with an offset spatula. Refrigerate to set, at least 2 hours and up to overnight.
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- In a large bowl whisk together the pudding mix and milk until there are no lumps. Fold in the whipped topping until evenly mixed.
- Place graham crackers in a single layer in the bottom of a 9×13 dish, breaking some to ensure the bottom of the dish is covered. Spread half of the pudding mixture on top of the graham crackers. Repeat another layer of crackers on top of the pudding. Spread the remaining pudding mixture on top, and top that with a final layer of graham crackers. Set aside.
- Heat the heavy cream either in the microwave or on the stove top until steaming and almost boiling.
- Place the chocolate chips in a heat-safe bowl. Pour the heavy cream on top and stir together until silky and no lumps remain.
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