Eclair Cake

I made this eclair cake for book club that I hosted last night and wanted to share the recipe with you all.  My family made eclair cake a lot in my growing up years, but I haven't ever made it since I've lived on my own (12+ years).  It is four layers of deliciousness:  buttery crust, pudding, whipping cream, and chocolate.  This is a wonderful dessert to make for a crowd, since you make it in a cookie sheet.

I saw a recipe for eclair squares on the Sisters' Cafe blog and wanted to make it.  Their recipe is a little more "grownup" than the recipe that I used when I was younger.  The cool whip and Hershey's chocolate syrup that I used to use are replaced with real whipping cream and a chocolate glaze drizzle.

Eclair Cake
recipe from Sisters' Cafe and also from my childhood recipe box

1/2 cup butter
1 cup hot water
1 cup flour
4 eggs

Boil water and butter until butter is melted.  Mix (in mixer with wire whisk attachment).  Add flour and beat until smooth. Beat in eggs one at a time. Spread on greased large cookie sheet. Bake at 400 degrees F for 20 minutes. Crust will bubble up. Take out of oven and flatten bubbles with spatula while still hot. Allow to cool.

2 large boxes (5.1 oz) instant vanilla pudding
4 1/2 cups milk
8 oz. cream cheese, softened

Whip pudding with milk and softened cream cheese until mixture is smooth. Spread over cooled crust. 

1 1/2 – 2 cups heavy whipping cream
powdered sugar

Beat whipping cream with 2 heaping spoonfuls of powdered sugar until soft peaks form. Spread whipped cream over pudding.

Chocolate Sauce:
1/2 cup chocolate chips
2 Tb butter
3 Tb milk
1 cup powdered sugar

Melt chocolate chips over low heat and add all other ingredients. Beat well with wire whisk until smooth. Drizzle on top. Refrigerate dessert before serving.



  1. Wow, that looks unbelievable! I think I just gained weight reading your blog.


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