This Chocolate Eclair cake never seems to fail me when I bring to it potlucks, parties or when we have friends over. It’s always the rave. I myself have been know to eat at least a fourth of the pan in one sitting. In fact when my husband and I were dating we made it for his family and he started serving everyone with these tiny pieces of cake. I shook my head in disapproval and said that this cake is meant for large servings. Needless to say, everyone had seconds. I think that’s when he learned that in my family we are serious about our desserts.
For this particular time I made this cake for a potluck that we had with a couple families in our neighborhood this last weekend. The rainy weather we had all week cleared up for the evening for a fun dinner out doors. Since moving into our house last December we have made so many new friends in our neighborhood. It has been such a blessing for our family is so many ways especially since we’ve never seemed to feel quite at home anywhere else we’ve lived. Anyway, once again it was a crowd favorite so I thought I would share the recipe today!
To get started, line the bottom of a 9×13 pan with graham crackers. You might need to use your puzzle skills to cover the entire bottom of the pan.
Next, in a mixing bowl mix together vanilla pudding, sour cream, cool whip and milk and pour over the graham crackers.
Top that pudding layer with another layer of graham crackers, trying to fill in all the gaps.
In a small sauce pan, mix together the cocoa, sugar and milk and bring to a boil. Boil for 1 minute then take the pan off the stove and mix in 3/4 stick of butter.
Finally poor the chocolate sauce over the top layer of graham crackers and refrigerate for 3-4 hours before serving.
- Pudding Filling
- 1 large pkg. instant vanilla pudding
- ½ cup sour cream
- 1 small tub whipped topping (8 oz.)
- 3 cups cold milk
- Chocolate Sauce:
- ⅓ cup cocoa
- ½ cup sugar
- ¼ milk
- ¾ stick of butter
- Line bottom of 9x13 dish with whole graham crackers. Pour pudding over crackers. Top with second layer of graham crackers. Make the chocolate sauce by mixing together cocoa, sugar and milk in a sauce pan. Bring to a boil and boil for one minute. Remove from heat. Stir in ¾ stick butter until melted. Pour over top layer of graham crackers. Chill 3-4 hours to soften crackers before serving.