Chocolate Eclair Cake

Photo by Suzanne B.
Adapted from shugarysweets.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from shugarysweets.com

Ingredients

  • For the cake:

  • 1

    box honey graham crackers (14.4 oz)

  • 2

    pkg (3.4 oz each) instant french vanilla pudding

  • 2 1/2

    cup milk

  • 12

    oz cool whip

  • For the Frosting:

  • 2

    oz. melted unsweetened baking chocolate

  • 2

    tsp corn syrup

  • 1

    tsp vanilla

  • 3

    Tbsp melted butter

  • 1 1/2

    cup powdered sugar

  • 3

    Tbsp milk

Directions

Mix pudding with milk. Fold in cool whip. Layer in a 13x9 dish: graham crackers, pudding, graham crackers, pudding, graham crackers. At this point, you can cheat and top with canned milk chocolate frosting. Or you can go that extra mile and show your family you care and make the good stuff. You won't regreat going the extra mile, it's worth it, trust me. But, I wouldn't judge you. I've used canned too. When I'm impatient. Or lazy. Or just having a regular Monday. But on the good days, this is how you make the chocolate frosting. Mix the melted baking chocolate with corn syrup. Add vanilla, melted butter, milk and powdered sugar. Mix until thoroughly combined. Frost the top layer of graham crackers. Cover and refrigerate until serving.

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