Although, this recipe seems to have made it’s way across the internet like wildfire in many different versions, I first tried this chocolate eclair when I was around twelve years old. The church I grew up in would have Sunday dinner at least once a month (the old joke was if there’s food the Baptist will come running).
One of the wonderful sweet older ladies brought this one Sunday. My mom and I both fell absolutely in love with this dessert. I’ve been making since then for any special occasion or excuse I can come up with. This includes tempting my oldest son to come home from college to visit, as this is one of his favoriite desserts.
Chocolate Eclair Cake Recipe
Ingredients:
2 pkg. vanilla pudding
1 box graham crackers
3 cups of milk
1 medium size container non-dairy topping
Icing:
1 cup sugar
¼ cup evaporated milk
⅓ cup cocoa
2 tbls butter
1 tsp vanilla
* You can add an extra layer if you would like, I usually use just two. One on the bottom and one on the top.
**I always double the icing, there can never be too much chocolate icing in my opinion.
Directions:
First, you combine the vanilla pudding and milk. Stirring until thick, then you add in the nondairy topping until mixed in well. (You don’t need a mixer, just a spatula will work)
In a 9×13 inch dish, layer the bottom with graham crackers. (whole, not crushed)*
Put the pudding mixture on top of the crackers followed by another layer of crackers.
In a saucepan, bring the sugar and evaporated milk just to a boil. Then add in the cocoa. Let the mixture boil just for a few minutes stirring constantly so the cocoa doesn’t burn but the sugar starts to melt. Take off the burner, let cool for about a minute then add in the butter and vanilla. Mix thoroughly and pour over top of the graham crackers.
Refrigerate overnight for best results … if you can wait that long 😉
