This chocolate cake was so easy to make and turned out super delicious! Anyone who is a fan of eclair can come to realize that this is totally worth trying!
The good news is that you probably already have most of these ingredients tucked away in your pantry!
It’s creative, fun, and will bring that sweet memory of eclairs in the morning!
Ingredients:
- 1-3/4 CUPS Whipping cream
- 2 boxes instant vanilla pudding (already made)
- 1 box graham crackers (3 sleeves)
Topping
- 1/3 CUPS Cocoa powder
- 1 CUP Sugar
- 1/4 CUP Milk
- 1/2 CUP Butter
- 1 tsp Vanilla extract
Directions:
-
For the filling:
- In a 9″ x 13″ dish, cover the entire bottom with a layer of graham crackers. (Approximately 1 full sleeve).
- In a medium bowl, combine the ready made pudding and whipping cream together until well combined.
- Add half the pudding mixture over the bottom graham cracker layer in the 9″ x 13″ dish. Use a spatula to spread it evenly over the graham crackers.
- Repeat with another layer of graham crackers and the rest of the pudding mixture.
Add a final layer of graham crackers on top. - Repeat with another layer of graham crackers and the rest of the pudding mixture.
Add a final layer of graham crackers on top. - In a small pot, add the cocoa, milk and sugar and bring to a full rolling boil. Boil for 1 minute stirring constantly.
- Remove the pot from the heat and let cool for 1 minute. Keep stirring.
- Add the butter and vanilla, stirring until the butter is melted and it forms a smooth chocolate glaze.
- Immediately pour over the top layer of graham crackers. It will spread out on its own, but tilt the dish as needed so that the entire top is covered.
- Refrigerate over night.
- Enjoy!
Topping:
Notes: To get a clean slice, I ended up popping it in the freezer for about an hour before serving. That way you can see the layers when you cut a slice out.
