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Chocolate Éclair Cake Recipe

Ingredients:

For the filling:

  • 1 (3.5 oz) package instant vanilla pudding mix
  • 1 (8 oz) container frozen whipped topping, thawed
  • 3 cups milk
  • 1 package graham crackers

For the topping:

  • 1/4 cup cocoa powder
  • 1 cup granulated sugar
  • 1/4 cup milk
  • 1/2 cup butter
  • 1 teaspoon vanilla extract

Instructions:

  1. Prepare the filling:
    • In a medium bowl, mix the pudding mix with 3 cups of milk and blend until it starts to thicken.
    • Fold in the thawed whipped topping until well combined.
  2. Assemble the layers:
    • In a 9×13-inch baking dish, arrange a layer of graham crackers to cover the bottom.
    • Spread half of the pudding mixture over the graham crackers.
    • Add another layer of graham crackers on top of the pudding mixture.
    • Spread the remaining pudding mixture over the second layer of graham crackers.
    • Add a final layer of graham crackers on top.
  3. Prepare the chocolate topping:
    • In a medium saucepan, combine the cocoa powder, granulated sugar, and milk.
    • Bring the mixture to a boil, stirring constantly.
    • Remove from heat and add the butter and vanilla extract, stirring until the butter is melted and the mixture is smooth.
  4. Finish the cake:
    • Pour the warm chocolate mixture over the top layer of graham crackers, spreading it evenly.
    • Sprinkle crushed nuts over the chocolate topping if desired.
    • Refrigerate the cake for at least 4 hours, or overnight, to allow the graham crackers to soften.
  5. Serve:
    • Cut into squares and serve chilled.

Enjoy your homemade chocolate éclair cake!

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