Tuesday, August 13, 2013

No-Bake Chocolate Eclair Cake

My fourteen-year old, Allanah, gave this cake a "two thumbs up" and announced that it's as good as Oreo Dirt Dessert.  That, my friends, is HUGE!  Oreo Dirt Dessert is her all-time favorite and is requested at EVERY one of her birthday parties in place of a traditional cake.  She and my six-year old, Ayvah, helped me assemble this cake.  And, it couldn't be easier.  If you can whip up some pudding, put down layers of graham crackers and slather on some store-bought chocolate frosting, you can whip together this cake.  Making it is the simple and quick part of the recipe.  Waiting overnight to devour it is the hard part!
 

This cake can be made using only graham crackers, but we throw in one layer of saltines, too, to give it a slightly salty kick.  The saltiness is in no way overpowering or "in-your-face."  It's subtle and perfectly balanced.  If you prefer, you can use only graham crackers for every cracker layer, however.

As mentioned above, the key to this recipe is waiting, at least, twelve hours before serving the cake. The crackers must soften up in order for the cake to resemble the texture of an éclair.  So, be patient, grasshopper, be patient.

Serves 12.

Ingredients:

2 - 3 sleeves graham crackers (you may not use all 3)
1/2 sleeve saltine crackers (approx.)
2 large boxes (5.1 oz. each) vanilla instant pudding
2 ½ cups skim milk
16 ounces cool whip
1 container chocolate frosting

Directions:

Line the bottom of a 9 x 13 inch pan with graham crackers. You may need to break or cut some up to fit the edges. Set aside.

In a large mixing bowl, combine pudding and milk.  Whisk until just starting to thicken.  Fold in the cool whip until incorporated.  Spread a third of the pudding mixture over the graham crackers. Cover with another layer of graham crackers (or a layer of saltines), another third of the pudding mixture, another layer of graham crackers, the remaining third of the pudding mixture and top with a final layer of graham crackers. Remove lid and aluminum seal from frosting and place in microwave for 45 - 60 seconds, or until it becomes melted and thin. Stir.  Pour over top of cake and spread in an even layer to cover. 

Refrigerate for 12 - 24 hours before serving.

 

Adapted from Baking Junkie.

11 comments :

  1. I made this for my husband and he LOVES them! I was a little surprised at the size, but he assures me that there won't be any left in the refrigerator for long :) Thank you for sharing. I found you through FB and am so glad I did. You have some great recipes that I can't wait to try.

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    1. Hi there. So glad to have you here at Joyously Domestic! And, I'm happy that your husband enjoyed this recipe! We think it's a real winner, too! Thank you for stopping by and leaving feedback! :)

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  2. hi..what ingredients did u use for the top?

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    1. Chocolate frosting - I used store-bought, but you can make homemade if you prefer. It is listed in the ingredient list and the directions for slightly warming it before pouring it over the cake are listed, too. Hope that helps. :)

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  3. Hi,this looks really yummy! Could you use 2 percent milk instead of skim milk?

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    1. I'm sure that 2% would work just fine. :) Hope you enjoy it! :)

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  4. Does it have to be refrigerated 12-24 hours?

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    1. Yes, it does. The crackers must soften up in order for the cake to resemble the texture of an éclair. If you served it sooner, the crackers would still be hard and crunchy. I know it's a long time to wait, but it's totally worth it! :)

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  5. This look delishious! I will defiantly have to try it!

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  6. Oh my gosh this looks so good will be very hard to wait but looks worth it. Thank you.

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