Equipment:
9×13 inch baking dish
Medium saucepan
Whisk
Spatula
Instructions:
Prepare the Filling:
In a large mixing bowl, whisk together the instant vanilla pudding mix and milk until the mixture is smooth and begins to thicken.
Gently fold in the thawed whipped topping until well combined. Set aside.
Layer the Base:
Arrange a single layer of graham crackers at the bottom of a 9×13 inch baking dish, breaking them as needed to fit.
Assemble the Cake:
Pour half of the cream filling over the first layer of graham crackers and spread evenly.
Place another layer of graham crackers over the filling.
Repeat with the remaining filling and top with a final layer of graham crackers.
Prepare the Chocolate Glaze:
In a medium saucepan, combine the cocoa powder, sugar, and milk over medium heat. Stir continuously until the mixture reaches a boil.
Remove from heat and immediately add the butter and vanilla extract, stirring until the butter is melted and the mixture is smooth.
Top the Cake:
Pour the warm chocolate glaze over the top layer of graham crackers, spreading with a spatula to cover completely.
Chill:
Refrigerate the cake for at least 4 hours, or overnight, which allows the graham crackers to soften and the layers to meld together.
Serve:
Slice the chilled cake into squares and serve. Optionally, garnish with chocolate shavings or a dusting of powdered sugar for an extra touch of elegance.
This Chocolate Eclair Cake is a fantastic dessert that combines the flavors of an eclair in the form of a cake, making it a perfect choice for gatherings where you want a show-stopping, delicious dessert. Enjoy the process and the delightful outcome!
