Growing up we used to have this eclair cake regularly for family parties, get-togethers, etc. It was everybody’s favorite! Then suddenly our grocery store stopped carrying the Jiffy boxed chocolate frosting. Since this key component was no longer available, the eclair cake went away in our house. After several years we finally wised up and realized that not having a box frosting should not stop us from making one of our all-time favorite cakes. What kinds of cooks are we anyway?! We could certainly make a homemade chocolate frosting. Or could we?
Turns out…we can. Phew! The thought of recreating a homemade chocolate frosting that was very specific in our heads was intimidating. It’s not buttercream and it’s not cream cheese. It’s not icing and it’s certainly nothing like the chocolate frosting you’d find in those little tubs. Seriously gross. It’s thick, but easily spreadable and rich in chocolately flavor. And believe it or not…the exact frosting consistency we were looking for was not 100% smooth, but rather slightly grainy. It’s hard to explain…but we remembered exactly how the Jiffy frosting tasted and that’s what we wanted to replicate. Besides the cake being delicious and the frosting turning out just how we hoped, there are more reasons why this cake is so amazing. First of all, it’s no bake. How fitting for summer, am I right?!? Second of all, it’s BETTER if you make it in advance. Sitting overnight in the fridge is how we prefer this cake. By all means make this dessert ahead of time and don’t worry about it the day of your party.
After many years apart I am so glad this eclair cake is back in our lives!!
- 1 box honey graham crackers
- 2 packages French Vanilla Instant Pudding (we couldn’t find French vanilla so went with reg vanilla)
- 3 cups milk
- 1 (12-ounce) container frozen whipped topping, thawed
- 6 tablespoons butter, at room temperature
- 1/3 cup cocoa powder
- 4 tablespoons milk
- 2 2/3 cup confectioners’ sugar
- 1 ½ teaspoons vanilla
- Line the bottom of a 9×13-inch baking dish with a single layer of graham crackers. Do not grease the baking dish.
- In a large bowl, whisk together pudding mix and milk. Fold in the whipped topping, just until combined Spread half of pudding mixture over the first graham cracker layer. Lay another single layer of graham crackers on top the top the second layer of graham crackers with the remaining pudding mixture. Top with a final layer of graham crackers.
- In a large bowl, cut the butter into the cocoa powder and confectioners’ sugar. Add the milk and vanilla and mix until smooth. Gradually add more milk, if it seems too thick for spreading. You want the chocolate frosting to be to be on the thicker side, but also easily spreadable. Spread the chocolate frosting evenly across the top layer of graham crackers. Cover and chill before serving.