In this article, we will show you how to bake a Chocolate Eclair Cake in a snap, and it will go perfectly with a steaming mug of coffee.
It’s one of my family’s all-time favorite desserts, and it’s a no-bake quick chocolate eclair cake just like my mom used to make. Taking cues from the chocolate eclair cake Portillo’s offers, this easy dessert can be thrown together in about ten minutes; all you have to do is prepare the ingredients the night before, set the table with forks, and step back.
I remembered this cake being a crowd pleaser at potlucks when I was younger, so I decided to bring it back.
Even if you’ve never baked before, you can make this easy dessert by layering graham crackers, pudding, whipped topping, and chocolate frosting.
Overnight in the fridge, the cake layers will soften into a delightfully sweet, creamy, chocolatey cake that will fool everyone into thinking you slaved over it for hours.
Ingredients:
One cup of water
A single finger of butter (3 tbsp)
There should be one cup of flour.
One teaspoon of sugar.
Quantity of eggs: 4
An Fifty Percent Spoonful of Vanilla
Vanilla canned pudding, single-serving package (for filling)
Two cups of milk (for the filling)
12 cups of whipped cream (for the filling)
Cream for whipping: a 12-cup measure (for icing)
Chocolate sauce, premade: to taste
Begin by bringing the water and butter to a boil in a saucepan over medium heat. Then, take the pan off the stove and stir in the sugar and flour until everything is completely combined.
Stir in the eggs one at a time with the whisk, and then add the vanilla.
Spread the mixture in a square baking dish and bake for 25 minutes in a preheated oven.
Combine the dry pudding mix and milk, then fold in the whipped topping and spread it over the cooled cake.
Create a chocolate-and-whipped-cream-covered face.
One option for a more original presentation is to use individual cups instead of a mold.
Ingredients
- One cup of water
- A single finger of butter (3 tbsp)
- There should be one cup of flour.
- One teaspoon of sugar.
- Quantity of eggs: 4
- An Fifty Percent Spoonful of Vanilla
- Vanilla canned pudding, single-serving package (for filling)
- Two cups of milk (for the filling)
- 12 cups of whipped cream (for the filling)
- Cream for whipping: a 12-cup measure (for icing)
- Chocolate sauce, premade: to taste
Instructions
Begin by bringing the water and butter to a boil in a saucepan over medium heat. Then, take the pan off the stove and stir in the sugar and flour until everything is completely combined.
Stir in the eggs one at a time with the whisk, and then add the vanilla.
Spread the mixture in a square baking dish and bake for 25 minutes in a preheated oven.
Combine the dry pudding mix and milk, then fold in the whipped topping and spread it over the cooled cake.
Create a chocolate-and-whipped-cream-covered face.
One option for a more original presentation is to use individual cups instead of a mold.