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Chocolate Éclair Cake
Chocolate Éclair Cake cover
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Chocolate Éclair Cake

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Sunday Table
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Ingredients

0 allergens identified

Instructions

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Instructions

1
|
Line the bottom of a 9x13-inch baking dish with a single layer of graham crackers.
2
|
Combine milk and vanilla pudding in a large bowl; whisk briskly for 2 minutes. Fold in whipped topping until combined.
3
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Spread 1/2 of the pudding mixture over graham crackers in the pan. Top with a single layer of graham crackers. Cover with remaining pudding mixture, then top with another layer of graham crackers.
4
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Cook the uncovered container of prepared frosting in the microwave on half power for 1 minute. Pour over the top of cake; spread evenly to the edges. Refrigerate cake for at least 12 hours before serving.

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Tips & Tricks (5)

  • Pudding Perfection 🥄
    Whisk the pudding mix and milk thoroughly for at least 2 minutes to eliminate any lumps and ensure a smooth, creamy texture.
  • Graham Cracker Layer Technique 🍪
    Break graham crackers carefully to create a perfect fit in your baking dish, ensuring complete coverage without gaps for a uniform base.
  • Chilling Magic ❄️
    Allow the éclair cake to refrigerate for at least 8 hours or overnight to let the flavors meld and achieve the ideal pudding-saturated graham cracker texture.
  • Frosting Application Pro Tip 🍫
    Warm the chocolate frosting slightly in the microwave for 10-15 seconds to create a smoother, more spreadable consistency that covers the cake evenly.
  • Whipped Topping Incorporation 🥮
    Fold the whipped topping into the pudding mix gently to maintain its light, airy texture and prevent deflating the mixture.

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About the Cook

Sunday Table

Sunday Table

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