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
2 pkg. vanilla pudding
1 box graham crackers
3 cups of milk
1 medium size container non-dairy topping
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.
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 😉