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An Eclair Cake is perhaps the easiest of cakes to make. The cake has been around for longer than we can imagine but that has in no way done anything to decrease its popularity.
In fact the demand for Eclair cake has only increased considering that people have less time on their hands to prepare elaborate cakes; and we all know how easy it is to prepare this no-bake cake.
Yes, and Eclair cake does not require to be baked nor does it require any fancy ingredients or any fancy working kitchen tools. All you require are Graham Crackers and Instant Pudding mixtures.
It is so easy to prepare an Eclair cake that you can give it a try right now with our easy Eclair cake recipe. You can even ask your children to give you a helping hand!
Ingredients Required For Chocolate Eclair Cake
Instant vanilla Pudding Mixture – 2 Boxes
Heavy Cream, whipped and chilled – 1 cup
Milk – 3 cups
Square shaped Graham Crackers – 1 pkt
Instant Chocolate Frosting Mixture – 1 pkt
You can prepare chocolate frosting at home if you don’t fancy the idea of using the instant frosting for the eclair cake.
Method of Preparation for Eclair Cake
1. Take a mixing bowl of medium size and add instant pudding mix, milk and whipped cream to it. Mix all the three ingredients well.
2. In an 8 x 8 inch of dish add the Graham Crackers. Layer the bottom of the dish with the crackers. You may have to break the crackers a bit to cover the entire bottom of the dish. Don’t worry about the layer not being neat as long as it is even.
3. Now spread half of the mixture prepared in Step 1 over the layer of Graham crackers. Add another layer of crackers over the pudding mixture. Cover the second layer of the crackers with a layer of pudding mixture again. Now add the third and last layer of the Graham crackers.
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4. Cover the dish with a plastic wrap and put in the refrigerator to chill for about 40-60 minutes depending on the temperature of your fridge. Chilling the dessert will allow it to set perfectly.
5. Once the pudding sets, take it out of the refrigerator and keep it aside. In the meantime, take out your chocolate frosting and whip it until it becomes smooth. If you are using instant chocolate frosting then you will have to microwave it for 30 seconds before using it.
Photo Credit: Foodnetwork.com/recipes/paula-deen/eclair-cake-recipe/index.html
6. Unwrap the dish and spread the chocolate frosting over the Graham crackers layer in an even manner. The thickness of the frosting depends entirely on your liking.
7. Wrap the dish in a plastic wrap and again put in the refrigerator for at least 12 hours. This will give the crackers plenty of time to soften up.
8. Take out the Eclair cake 10 minutes before serving and cut it into squares. The cake is best enjoyed cold.
Tips
1. Do not be eager to take the eclair cake out after putting the frosting. The cake requires time to set.
2. Spread the frosting over the cake while the cake is cold.
Photo Credit: Anniesartbook.com/2009/02/15-minute-eclair-cake.html
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