Chocolate Eclair Cake

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Step 2 — Layer the Graham Crackers

  1. Use a 9×13 inch dish.

  2. Arrange graham crackers in a single layer on the bottom.

    • Break pieces to fit corners if needed.

  3. Spread half of the pudding mixture evenly over the crackers.

  4. Add a second layer of graham crackers.

  5. Spread the remaining pudding mixture on top.

  6. Add a third and final layer of graham crackers.

    • This top layer gives structure under the chocolate topping.

Step 3 — Make the Chocolate Topping (Classic Method)

  1. In a saucepan, combine sugar, cocoa powder, milky butter.

  2. Bring to a gentle boil over medium heat while stirring.

  3. Boil 1 minute until smooth and slightly thickened.

  4. Remove from heat and stir in vanilla extract.

  5. Let it cool for 5-10 minutos until slightly warm (not hot).

  6. Pour evenly over the final graham cracker layer.

OR Use Store-Bought Frosting

  1. Microwave frosting 15–20 seconds.

  2. Whisk in 2–3 tbsp milk to make it pourable.

  3. Spread evenly over the cake.

Step 4 — Chill

  • Cover the dish with foil or cling wrap.

  • Refrigerate at least 4 hours (best overnight).

  • This softens the graham crackers and creates the “éclair” texture.

To Serve

  • Cut into squares with a sharp knife.

  • Wipe knife between cuts for clean slices.

  • Optional: drizzle melted chocolate or add shaved chocolate on top.

Tips for Best Results

  • Overnight chilling gives the perfect bakery-style texture.

  • For extra rich flavor, use French vanilla pudding.

  • Want it firmer? Add an extra half packet of pudding mix.

  • Want it lighter? Use half Cool Whip and half whipped cream.

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