Best 7 Drizzled Chocolate Eclair Cake Recipes

CHOCOLATE ECLAIR CAKE

Steps:

• In a large bowl, whisk together the pudding and the milk.
• Stir in the Cool Whip.
• Line the bottom of a 9x13 baking pan with 7 graham crackers.
• Pour half of the pudding mix over the graham crackers.
• Add another layer of graham crackers on top of the pudding.
• Pour the rest of the pudding mix over the crackers.
• Add one last layer of graham crackers on top.
• Remove the foil cover off the frosting container. Heat for 30 seconds in the microwave. Use a knife to mix the frosting. This is to soften the frosting so it is easier to spread. You don't want it hot and totally melted, just softened so you can easily spread it.
• Spread the frosting over the graham crackers carefully.
• Refrigerate for at least 8 hours or overnight.

CHOCOLATE ECLAIR CAKE

Steps:

• Line the bottom of a 9x13 inch baking pan with graham crackers. In a large bowl, combine the milk and vanilla pudding according to directions on box. Fold in the whipped topping. Spread a layer of the pudding mixture over the graham crackers. Alternate the graham cracker and pudding layers up to the top of the pan. Cook the container of prepared frosting, uncovered in the microwave for 1 minute on half power. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.

NO-BAKE CHOCOLATE ECLAIR CAKE

Steps:

• In a large bowl, combine pudding mix and 3 cups milk; mix well. Fold in whipped topping and beat with mixer for 2 minutes.
• In a buttered 9x13 inch baking dish, spread a layer of graham crackers on the bottom of the dish.
• Spread 1/2 of the pudding mixture over crackers, then top with graham crackers. Spread remaining pudding over crackers; top second pudding layer with another layer of crackers.
• To make topping: In a medium saucepan over medium-high heat, combine 1/4 cup milk, cocoa and sugar and allow to boil for 1 minute; remove from heat and add butter and vanilla. Mix well and cool.
• Pour sauce over graham cracker layer and refrigerate until set; serve.

DRIZZLED CHOCOLATE ECLAIR CAKE

Steps:

• PASTRY: In a sauce pan bring to boil butter, salt, and water. After it is boiling add in flour and stir until it forms a ball.
• Take off heat and add 4 eggs one at a time. Beating by hand until mixed thoroughly. (They will kinda look slippery and the flour ball will separate into chunks. Keep stirring the egg will eventually mix inches It is SO important that you add them one at a time. )
• Lightly spray jelly roll pan with a nonstick cooking spray and spread mixture in bottom of pan. (It is a little stiff, I use a spoon and run it under hot water to help it spread better.).
• Bake at 400 degrees for 25 minutes. It will puff up you may want to poke the bubbles with a fork. Take out of oven and let it cool completely.
• FILLING: Beat both packages of french vanila instant pudding with milk. Add softened cream cheese. Beat again. Spread on cooled pastry. Spread whipped topping over top of pudding mixture.
• GLAZE: In a bowl mix chocolate chips and butter, put in microwave for 1 minute or until melted. Add milk and powdered sugar and mix well. Drizzle over top of whipped cream and chill in fridge.

CHOCOLATE ECLAIR DESSERT

Steps:

• In a saucepan, bring water and butter to a boil, stirring constantly until butter is melted. Reduce heat to low; add the flour. Stir vigorously with a wooden spoon until mixture leaves sides of pan and forms a smooth ball. Remove from the heat. , Add eggs, one at a time, beating well after each addition until the batter becomes smooth. Spread into a greased and floured 13-in. x 9-in. baking pan. Bake at 400° for 30 minutes or until puffed and golden. Immediately remove from pan and cut in half horizontally. Cool completely. , For filling, beat the pudding mix, milk and cream cheese in a bowl until smooth. Just before serving, place bottom eclair layer on a serving platter; cover with filling. Replace top layer and drizzle with chocolate syrup.

PAULA DEEN'S CHOCOLATE ECLAIR CAKE

Steps:

• Butter bottom of a 13x9 pan. Line with whole graham crackers.
• Using electric mixer, mix pudding with milk. Beat at medium speed for 2 minutes.
• Fold in whipped topping.
• Pour half the pudding mixture over crackers.
• Spread half of frosting over top. (see below how to make frosting).
• Place another layer of whole graham crackers on top on frosting layer.
• Pour remaining half of pudding mixture over top.
• Cover with another layer of whole graham crackers.
• Spread remaining half of frosting on top.
• For Frosting: Blend together sugar and cocoa.
• Add butter and milk, mixing well.
• Add corn syrup and vanilla and stir until creamy.
• Refrigerate cake for 24 hours before serving!
• Note: Cooking time reflects refrigeration for 24 hours, rather than actual cooking time.

CHOCOLATE ECLAIR DESSERT

Steps:

• Line the bottom of a 9x13-inch pan with graham crackers.
• In a large bowl, combine pudding mix and milk; stir well. Mix whipped topping into pudding mixture. Spread half of mixture over graham cracker layer. Top with another layer of graham crackers and the remaining pudding.
• Top all with a final layer of graham crackers and frost with chocolate frosting. Refrigerate at least two hours before serving to allow the graham crackers to soften.