Monday, January 31, 2011

Fantastic. All Time FAVORITE & So EASY: Eclair Cake.

Oh. My. Gosh.

Don't even get me started on this cake.



I mean...


I don't know what it is about this recipe but, I go ga-ga for this dessert. Ga-ga to "Lady" proportions. That is how over the top my love for this recipe is. Sure it may look like a hot mess but, its delicious, spoon cake. You know? A dessert that can only be served with a spoon and eaten with one as well? Soft, creamy, yummy, goodness?

And the thing is, this recipe is so straight forward, so DISGUSTINGLY easy, that it really shouldn't even count as a recipe. Just throwing things together.

Which... I suppose is technically what a recipe is.

Anyway, back to the point I was trying to make. This "cake" is layers of a pudding whip, graham crackers, and then chocolate topping. It may not be much to look at but, when properly combined and layered, everything becomes a kind of pudding, soft to the spoonful, that tastes exactly like a chocolate eclair.

Except, unlike an eclair, this treat is exceptionally low fat.

THAT my friends is a beautiful concept.

Since most of the ingredients are "cool whip" and "graham crackers"- by buying the fat free or low fat versions, you cut calories without cutting taste.

Once everything is combined, I swear you won't notice.

Make and enjoy :)

Eclair Cake:

-1box of graham crackers,
-2 small pkgs. french vanilla pudding
-3 1/2 cups milk
-8 oz. cool whip


The Ingredients 4 the topping for the eclair:
-1 1/2 cups powdered sugar,
-2 envelopes unsweetened chocobake
-2 tsp. light corn syrup
-1 tsp. vanilla
-3 TBLS milk
-3 TBLS melted butter
Mix together with beater. (If you cannot find chocobake, you can melt chocolate yourself. Or if you want to skip the work altogether, a can of chocolate icing, heated in the microwave to easily pour over the cake, will work nicely!)

Make the pudding less 1/4 milk per box = 3 1/2 cups milk
fold cool whip in pudding.
Butter the bottom of a 9 by 13" pan
Line the pan with graham crackers on the bottom.
Pour 1/2 of the pudding mix over the graham cracker.
add another layer of graham crackers,
then the rest of the pudding.
Top with another layer of graham crackers.
Make frosting and pour over that,
then refrigerate overnight for the best combination/blending.
If you can't keep it uncut overnight (I rarely can!) give it at least 3 hours to go soft.

Originally from our dear family friend, Pam Bassi! Enjoy :)


  1. Heh. This brings back memories of similar dishes brought to potlucks :)


  2. My husband would love this! It's a little bit like an "icebox cake" his mom used to make him growing up.

  3. OMG I remember having this at a shower or party or something, it was so AMAZING! Thank you for sharing it!

  4. this is a fun cake :) thanks for finding my blog! yours is great too :) the mini donut machine can be purchased at Macy's. The specific one i got anyway... other stores have other brands. i linked to it on my blog...

  5. Proves that it doesn't need to be fancy to taste delicious. :)

  6. This cake looks heavenly and I can't wait to try it! Thanks so much for stopping by my blog. It's so nice to meet you!

  7. Groan. One of my favorite things in the world are eclairs. I've always been so grateful I had to take the time to make them before because I had time to stop myself.

    Why why do you do this to me now? I could eat this every day of my life.


  8. Totally delectable! I wish I had a big slab right now!

  9. My husband makes this! We got the recipe years ago from a friend and it is FAB. You have such great taste.

  10. Lovely to discover your blog as well - this looks fab, very decadent!

  11. I will definitely be trying this recipe. Looks amazing! Thanks for sharing, love your blog!


  12. Oh my dad would love this cake, he loves eclairs! Looks delicious :)

  13. Yum this not only looks but sounds amazing! Can't wait to try it!

  14. Yum this not only looks but sounds amazing! Can't wait to try it!