Chocolate Eclair Cake

Um. Hi. How are we? There was a girl in high school who used to ask me that every day and it used to INFURIATE me. I think because she was not asking how WE were doing, she was asking how I was doing in a way that made me feel disproportionately ragey. But a) I’ve grown up a little and b) I’m legit wondering how we’re doing. I’m asking, kinda hoping maybe y’all have a better idea than I do, because I for sure don’t know. I’m ready for the election to be over. I’m ready for 2020 to be over. I’m ready for my thirties to be over. Until then, I shall eat chocolate eclair cake and agonize over which sneakers to buy (if you’ve been following my Instagram story, you know what I’m talking about) and hope the next crisis of this year isn’t that everyone’s feet fall off and I won’t be able to wear cute sneakers anymore.

how to make this chocolate eclair cake

You’ll need heavy whipping cream, graham crackers, 2 small packages of instant pudding (I like to use 1 vanilla and 1 cheesecake), and stuff to make my go-to chocolate frosting from these amazing brownies.

Line the bottom of a 9×13″ pan with graham crackers. Set aside.

Prepare the pudding with the milk according to the package directions.

While the pudding is setting, whip the heavy cream until medium peaks form.

Fold the whipped cream into the pudding mixture.

Anyone else hear Moira Rose just now?

folding, you say.

In case you’re in a Moira situation, folding is just gently mixing a light substance (like whipped cream or egg whites) in with something else by scraping the bottom of the bowl and gently implementing it. The idea is to keep as much air in the lighter substance as possible. (I’ve spent a LOT of time wondering why Moira and David were folding the cheese, and my guess is to keep all the cheese from clumping together, but I didn’t write the recipe, so I might just be as confused as they were.)

Anyway.

Carefully spread half of the pudding mixture over the graham crackers.

Add another layer of graham crackers

and pour the remaining pudding mixture over the graham crackers and top the pudding with a final layer of graham crackers.

In a medium microwave-safe mixing bowl, melt the butter and add the cocoa powder, vanilla, powdered sugar, and milk. Whip until light and fluffy.

Heat for 20 seconds on 50% power in the microwave, so it’s very soft and shiny but not quite liquid.

Gently spread over the top layer of graham crackers,

cover with foil, and refrigerate for at least 8 hours.

Cut into squares and serve.

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Chocolate Eclair Cake

  • Author: kate jones

Description

This easy refrigerated Chocolate Eclair Cake is slightly elevated, using fresh whipped cream and homemade chocolate frosting. Perfect for parties or for eating your feelings.


Scale

Ingredients

1 16-ounce package graham crackers
2 3.4-ounce packages vanilla or cheesecake pudding (or one of each)
1 pint heavy whipping cream
4 cups milk
1 stick butter
1/3 cup cocoa powder
1 teaspoon vanilla
1 pound powdered sugar
1/3 cup milk


Instructions

Line the bottom of a 9×13″ pan with graham crackers. Set aside.

Prepare the pudding with the milk according to the package directions. While the pudding is setting, whip the heavy cream until medium peaks form. Fold the whipped cream into the pudding mixture.

Carefully spread half of the pudding mixture over the graham crackers. Add another layer of graham crackers and pour the remaining pudding mixture over the graham crackers and top the pudding with a final layer of graham crackers.

In a medium microwave-safe mixing bowl, melt the butter and add the cocoa powder, vanilla, powdered sugar, and milk. Whip until light and fluffy. Heat for 20 seconds on 50% power in the microwave, so it’s very soft and shiny but not quite liquid. Gently spread over the top layer of graham crackers, cover with foil, and refrigerate for at least 8 hours. Cut into squares and serve.


8 comments

  1. Kate. I haven’t made Tim Riggins brownies in so so long. That’s gonna happen this week!! Also I’ve actually never made eclair bars. Sounds perfect for a family night treat!

  2. The days of Tim Riggins brownies seem so sweet and innocent. I miss them. But it’s probably just nostalgia making it all rose colored.

  3. I make this all the time but use a tub of frosting. It is easier and faster to put together. One container is enough for a 9×13 pan. Microwave the frosting slowly (10 sec.at a time, stirring) until it is the consistency of pancake batter and pour onto graham crackers spreading as you go. Then chill until the frosting sets – about an hour.

  4. We love this dessert at our house! When I am too lazy to do the frosting – most times – we warm up Nutella and pour that on top, which is obviously super yummy!

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