Recipe adapted from AllrecipIes
I just have to say that I have been waiting for a long time to post this recipe for you guys! I first heard about this “cake” several years ago while living in Nashville. I had only heard raving reviews, but it wasn’t until about a year and a half ago that I first tried it for myself. After one bite I was instantly hooked. This dessert falls into the “I can’t stop eating it, please take it away from me” category. I honestly don’t make this as often as I would like just because it leaves my willpower manhandled and crying in a corner.
What I love about this cake is how simple it is to put together, the fact that there is no actual baking involved, and how much it actually tastes like an eclair. The pudding and cool whip combination is one of my favorites, and I like to use it as a dip for some of the extra graham crackers. I like to use skim milk and fat free cool whip (you could even use sugar free pudding) so I don’t feel quite so bad when I eat so much. I prefer more of a milk chocolate for the frosting, but you could use a dark chocolate as well. It really is important to let this set in the refrigerator overnight before serving. Doing this allows the graham crackers to soften and give the dessert more of it’s “cake” consistency. Enjoy!
Chocolate Eclair Cake
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1 Box graham crackers (not all will be used)
2 large boxes (5.1 oz) vanilla instant pudding
2 ½ cups skim milk
16 oz reduced fat or fat free cool whip
1 container chocolate frosting
Line the bottom of a 9 x 13 inch pan with graham crackers. You will need to break some up to fit the edges. In a medium sized bowl combine pudding, milk and cool whip. Spread half the pudding mixture over the graham crackers. Cover with another layer of graham crackers, the remaining pudding mixture, and top with final layer of graham crackers. Remove aluminum top of frosting and place in microwave for 45-60 seconds, until it becomes melted and thin. Pour over top of cake. Refrigerate for 12 hours before serving.
I have never had chocolate eclair cake but now all I want to do is try out this recipe. It looks chocolatey and creamy and crunchy, all at the same time…. yummmmm!!!!
This looks terrific and it isn’t full of butter for a change!
That cake is absolutely gorgeous! We’d love if you could enter it into theRecipe4Living 5th Birthday Contest! You could win a huge gift basket full of Scharffen-Berger gourmet chocolate!
Oh mans. I made this a few years ago and forgot about it. It was so good, and now I want it again! I really was surprised at how much it tasted like an eclair. Love your photos.
It’s amazing and love the posting!!
I think that you should bring sum down for mom
I think that you should bring sum down for mom B-day. Travis and I wound like it.
your cake looks amazing!
This cake has been in my family for years and we LOVE it! I just want to promise you one thing…try this chocolate topping recipe instead of store bought frosting. It takes this cake from fabulous to PHENOMENAL!
1/2 stick butter
1 1/2 oz. unsweetened chocolate
2/3 c sugar
5 oz evaporated milk
dash salt
1 t vanilla
Melt butter w/ chocolate in sauce pan – add sugar then milk and salt. Boil for 5 minutes or so. Remove from heat and stir in vanilla. Let cool a bit then pour over Eclair Cake. YUMMMM!!!
Can I use something else other than Cool Whip? They don’t sell those around in my country, but I really really want to make these.
Can you think of a substitute?
Love this cake! Easy, simple, and delicious!
make your own cool whip just google it or use this one i found quick for you
http://www.food.com/recipe/just-like-cool-whip-copycat-81374
[...] Chocolate Eclair Cake // Recipe & image via BakingJunkie [...]
[...] Eclair Cake – ridiculously easy, and so beautiful and yummy. Uses vanilla instant pudding and graham crackers as the basis [...]
Looks delicious and easy to make.
Growing up, this was my ALL-TIME favorite, and remains in my top 5 favorite deserts, to this day. SO GOOD! So easy, and can be made on the semi-healthy side with the lowfat versions of the pudding/graham crackers/coolwhip! I think I just might make this tonight!
This looks so yummy…can’t wait to try it. Thanks for posting.
[...] experiment started off with all the best intentions. I was going to take the Chocolate Eclair cake I had seen on Baking Junkie, veganize it and be a hero to everyone around. I could have made the [...]
retete dulciuri…
[...]Chocolate Eclair Cake | Baking Junkie[...]…
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Excellent post, thank you for posting! I�m looking forward to reading more!
Question, is it prepared pudding mixed with the skim milk and cool whip, or is it the pudding powder, skim milk and cool whip combined? How long do I combine them for? Will a hand mixer do?
[...] And it tastes to die for which is pretty much a complete disaster. Stole it from here, but this is [...]
Made this tonight for my sorority. They are going to love it, and it was so easy!