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Step By Step Making Of Eclair Cake Recipe

Eclair Cake


  • 1 1 lb. box honey graham crackers
  • 2 small regular OR instant vanilla pudding
  • 2 3/4 c. milk
  • 1 8 oz. container Cool Whip


  • 1 can Duncan Hines Chocolate Buttercream frosting, softened for about
  • 10 seconds in the microwave, so that it will spread easily across the top layer of the cake.


  • 1 pkg. Choco-bake (unsweetened liquid chocolate)
  • 2 tsp. white Karo
  • 2 tsp. vanilla
  • 3 T. soft margarine
  • 1 1/2 c. powdered sugar
  • 3 T. milk


1. Butter 9×13″ pan, and layer with whole graham crackers.

2. Prepare pudding according to pkg. direction, and let cool, or for instant pudding, mix pudding and milk. Blend in cool whip.

3. Put 1/2 pudding mixture over crackers. Layer more crackers over pudding. Top with rest of pudding. Cover with a layer of crackers. You will have 3 layers of crackers.

4. Refrigerate for 2 hrs. before frosting.

Frosting: Beat all frosting ingredients until smooth. Frost cake and refrigerate 2 hrs. Cake can be frozen.

Makes 10-16 servings

Note: Chocolate pudding can be used. French Vanilla pudding can be used.Chocolate graham crackers can be used.

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