Oh me, oh my! Today, I am sharing one of my all-time favorite desserts with you!! I have seen a few chocolate eclair cake recipes floating around, but let me tell you why this one is different and why (I think!) it is better.... The other recipes use a simple topping of chocolate frosting. However, my recipe for an extra-delicious chocolate topping is, forgive the expression, the "icing on the cake." This topping is mouth-watering! In fact, I have substituted this recipe for other chocolate toppings in other recipes. You absolutely will not be disappointed!
This chocolate eclair cake tastes even better than a real eclair--but with fewer calories! (At least that is what I try to tell myself!) Every time I eat this eclair cake, I am amazed that the layers are truly created by graham crackers. But it's true!! Layers of graham crackers, softened by pudding, create the "pastry" layers.
I can almost taste the layers of scrumptious French Vanilla pudding, nestled between a softened "pastry" layer and topped with a rich layer of chocolate goodness.
Enough tantalizing talk and pictures!! Here is the recipe:
Chocolate Eclair Cake
2 small packages French Vanilla instant pudding
3 c. milk
1 8-oz.. carton Cool Whip
Box of graham crackers (All but 1 package out of the box)
Mix milk and pudding well. Fold in Cool Whip. Line 9 x 13 pan in single layer with graham crackers. Spread half of pudding mixture over the graham crackers, repeating until all of the crackers and pudding are used up, ending with a layer of crackers.
2 squares Bakers semi-sweet chocolate
6 T. margarine
2 T. white Karo syrup
1 tsp. vanilla
1 ½ c. powdered sugar
3 T. milk
Melt chocolate with margarine and syrup. Bring to a boil. Remove from heat. Add vanilla, sugar, and milk. Mix and pour over éclair mixture. Refrigerate at least 10 hours before serving. (24 hours is even better!)
My mouth is watering so much now that I think I will go eat a midnight snack!!
Have a wonderful day!