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I know, I know.... Not another recipe.... But oh it is so good!

Updated on April 20, 2018

The best and easiest recipe ever.

Who does not like eclair cake?

I haven't met yet a person who wouldn't like this eclair cake. I got this recipe from our fellow hubber Vladimir Uhri and he in his turn inherited it from his late wife Carol. So, I give them the full credit and share the process with Vladimir's permission.

Though recipes of Eclair cakes are all over the internet and I will not surprise anyone with it, but I just can't resist. I have to share this experience. Every time I make Eclair cake, it turns out great and guests finish this cake before any other desert.

I know, I know, this cake will give you lots of calories... and probably cholesterol... But most important, it will give you a lot of serotonin* too.

*Serotonin- a well-known contributor to feelings of well-being, therefore it is also known as a happiness hormone.

Last time I was making Eclair Cake (actually, yesterday) to take it to my work tomorrow, I was taking pictures. So, it will be recipe in pictures. Less words, more pictures.

Important: after you make the Chocolate Eclair cake, put it in refrigerator for 24 hours.

Chocolate Eclair Cake. Yammmmm!

What you will need to make the best Chocolate Eclair Cake:

For layers:

  • 2 pkgs (3.4 oz each) instant vanilla pudding (approximately 100 grams each)
  • 2, 5 cups milk (if you want more volume, you may use 3 cups of milk, but then beat longer)
  • 1 box of Cool Whip, 8 oz (227 grams)
  • 1 box of Graham Crackers (not crushed)

Butter the bottom and sides of 9x13 pan (23x33 cm). Line with whole graham crackers (cut them to fit better on the edges). Beat pudding with milk until thick. Add Cool Whip and mix well. Pour and spread half of pudding over the crackers. Top with more crackers. Pour remaining pudding, spread evenly over second layer of crackers. Top with more crackers. Add frosting over third layer of crackers. Sprinkle with crushed walnuts.

For frosting:

  • 2 oz Baker's unsweetened chocolate (57 gramm)
  • 3 Tbs unsalted butter
  • 3 Tbs milk
  • 2 Tbs Karo light corn syrop
  • 1,5 cup powdered sugar

Mix above ingredients except powdered sugar and melt them in a microwave stove. Add powdered sugar, mix and beat well. Frost the cake.

Refrigerate at least 24 hours. Cut in small squares before serving.

Enjoy.

The sweet process in pictures!

Butter the bottom of a 9x13 pan. Line with the first layer of whole Graham crackers. Cut them to fit.
Butter the bottom of a 9x13 pan. Line with the first layer of whole Graham crackers. Cut them to fit.
Beat instant vanilla pudding and milk until thick.
Beat instant vanilla pudding and milk until thick.
Mix into it Cool Whip. Mix well.
Mix into it Cool Whip. Mix well.
Spread half of the pudding mix over the layer of crackers evenly.
Spread half of the pudding mix over the layer of crackers evenly.
Put over it the second layer of Graham Crackers.
Put over it the second layer of Graham Crackers.
Spread another part of pudding/Cool Whip mix over second layer of crackers.
Spread another part of pudding/Cool Whip mix over second layer of crackers.
Put out the third (and the last) layer of Graham Crackers.
Put out the third (and the last) layer of Graham Crackers.
Put frosting ingredients (except powdered sugar) into a glass bowl and melt them in a microwave stove.
Put frosting ingredients (except powdered sugar) into a glass bowl and melt them in a microwave stove.
Mix into it powdered sugar. Beat well.
Mix into it powdered sugar. Beat well.
While the frosting is warm, spread it over the upper layer of the cake.
While the frosting is warm, spread it over the upper layer of the cake.
Optional: cover with crushed nuts (any nuts will go!)
Optional: cover with crushed nuts (any nuts will go!)
This one was without nuts, but with birthday decoration, for my son's birthday.
This one was without nuts, but with birthday decoration, for my son's birthday.
I can eat eclair cake until I am nauseated....
I can eat eclair cake until I am nauseated.... | Source

Enjoy!

Keep the Eclair cake in the refrigerator, take out before serving. Enjoy!

Comments

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    • rajan jolly profile image

      Rajan Singh Jolly 

      5 years ago from From Mumbai, presently in Jalandhar,INDIA.

      The eclair cake looks awesome, Vera and the pictures explain everything so well. Thanks for sharing.

    • ReuVera profile imageAUTHOR

      ReuVera 

      6 years ago from USA

      hysh4444, I am glad you liked my hub! Every time I make this cake, it is a total hit! Goes first!

    • hush4444 profile image

      hush4444 

      6 years ago from Hawaii

      This was my kids' favorite dessert when they were little - this hub tempts me to make for them again! You've done a great job of outlining the steps - I used to have the hardest time getting the graham crackers to fit just right. Voted up and bookmarked!

    • ReuVera profile imageAUTHOR

      ReuVera 

      7 years ago from USA

      Thank you all!

    • profile image

      Derdriu 

      7 years ago

      ReuVera: What a user-friendly hub on how to make eclair cake! Your directions are clear, and your photos are magnificently helpful. It is most welcome the way in which you give the written directions and then repeat the process in photos. Your ending is absolutely great: Me too, I'm eating your eclair cake -- vicariously and virtually -- until I get nauseated, which will not happen at all.

      Thank you, voted up, etc.,

      Derdriu

    • C.S.Alexis profile image

      C.S.Alexis 

      7 years ago from NW Indiana

      yummmmmm

    • Vladimir Uhri profile image

      Vladimir Uhri 

      7 years ago from HubPages, FB

      Great cake.

    • goprisca profile image

      goprisca 

      7 years ago from Bangalore

      It is looking delicious.

      want to give a try

    • ReuVera profile imageAUTHOR

      ReuVera 

      7 years ago from USA

      Tony, you are right- nobody is counting! Let's think only how much happiness this cake will give us, the eaters!

    • tonymac04 profile image

      Tony McGregor 

      7 years ago from South Africa

      Looks o so yummy! And, as you say, full to the brim of calories and cholosterol - but who's counting?

      Love and peace

      Tony

    • ReuVera profile imageAUTHOR

      ReuVera 

      7 years ago from USA

      Denise, guaranteed- it will be a hit!

      Happy Holiday!

    • Denise Handlon profile image

      Denise Handlon 

      7 years ago from North Carolina

      Ohhhhh, I lovvvvvve it. Thanks for this timely recipe. I'm heading out for a holiday party on Saturday and will bring this along to share. YUM

      Great job Happy Holidays.

    • ReuVera profile imageAUTHOR

      ReuVera 

      7 years ago from USA

      erthfrend, actually, there are so many eclair cake recipes all over in internet and they are pretty much alike. But this one is just right in all aspects. And from my experience, YES, everyone likes it. Because it is SOOOO good!

      Hurry up and make it before you are extra hungry. LOL.

    • erthfrend profile image

      erthfrend 

      7 years ago from Florida

      When I saw what kind of recipe this is I thought oh no, i better not read it right now because Im hungry! But, I couldnt help myself and read it anyway LOL!!! This looks SOOOO good and now Im extra hungry! Those pictures did me in too! Thanks for sharing, it looks like a unique cake that everyone would have to love!

    • ReuVera profile imageAUTHOR

      ReuVera 

      7 years ago from USA

      Sheila, you can use chocolate pudding in this recipe too. I used flavored puddings as well (like coconut or pineapple instant puddings). But still, the best Eclair cake is made with vanilla pudding to my taste.

    • sheila b. profile image

      sheila b. 

      7 years ago

      My grandmother used to make a similar dessert using chocolate pudding.

    • ReuVera profile imageAUTHOR

      ReuVera 

      7 years ago from USA

      BreakfastPop, I can make one for our bar hangouts. LOL.

    • ReuVera profile imageAUTHOR

      ReuVera 

      7 years ago from USA

      Vladimir, all this was thanks to your recipe! Thanks a lot!

    • ReuVera profile imageAUTHOR

      ReuVera 

      7 years ago from USA

      Angeline, then it will be a perfect match for you- no need to bake, just layer, mix, spread! And your family will get the best desert!

    • ReuVera profile imageAUTHOR

      ReuVera 

      7 years ago from USA

      Suzicat, thank you!

    • breakfastpop profile image

      breakfastpop 

      7 years ago

      It looks fabulous!

    • Vladimir Uhri profile image

      Vladimir Uhri 

      7 years ago from HubPages, FB

      ReuVera, great Hub and tasty cake. Thanks.

    • anglnwu profile image

      anglnwu 

      7 years ago

      I love to cook but don't quite like baking, so this is good--all I need is some layering skills, and the use of a microwave--a piece of cake. Thanks for the pictures--your final product looks inviting!

    • suziecat7 profile image

      suziecat7 

      7 years ago from Asheville, NC

      This looks really good - thanks.

    • ReuVera profile imageAUTHOR

      ReuVera 

      7 years ago from USA

      Brie, oh, it is soooo good.... Definitely try it. It is easy to make too.

    • Brie Hoffman profile image

      Brie Hoffman 

      7 years ago from Manhattan

      Looks good, I'll have to try it!

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