Chocolate Eclair Cake
I love Chocolate Eclair Cake. It’s funny – I wasn’t raised with it, but the Chocolate Eclair Cake recipe is one of my mother-in-law’s specialties. What’s more, in telling my father about this recipe, I found out that my grandmother used to make a version of it for my father when he was a boy! So let’s just say that Chocolate Eclair Cake runs in my family.
I recently had the idea that the only thing that could be more perfect than your typical Chocolate Eclair Cake recipe was a Peanut Butter Chocolate Eclair Cake. So I tried it. And you know what? I was right! This Peanut Butter Chocolate Eclair Cake recipe is amazing. Seriously, you will struggle not to eat the entire thing yourself!
Chocolate Eclair Cake Recipe
Ingredients:
Cake Bottom
1 box graham crackers 14.4 oz
1 vanilla instant pudding 5.1 oz
3 cups cold milk
1 tub whipped topping
1/4 cup creamy peanut butter
Chocolate Topping
3 Tbsp butter
12 oz bag semi-sweet chocolate chips
2 tsp light corn syrup
1.5 cups powdered sugar
3 Tbsp milk
In a large mixing bowl, make your instant pudding according to the recipe on the box. This typically requires 3 cups cold milk, but your specific box may require more or less, so be sure to follow those requirements. Once your instant pudding has thickened, mix the tub of whipped topping and peanut butter into the pudding until smooth.
In a 13″x9″ baking dish, place graham crackers to cover the bottom of the dish. You may need to break up some of the larger crackers to fill in the gaps. Layer half of the pudding mixture on top of the graham crackers. Add another layer of graham crackers on top of this.
Spread the rest of the pudding on top of these crackers. Add a last layer of graham crackers on top.
In a double boiler, melt your butter. Add chocolate chips and stir until they are completely melted. Add corn syrup, powdered sugar, and milk to the chocolate mixture and stir until smooth. Pour the chocolate mixture over the top layer of the graham crackers, making sure to cover completely. Refrigerate for at least 6 hours (preferably overnight) before serving.
Pyrex Basics 3 Quart Glass Oblong Baking Dish with Red Plastic Lid – 9 inch x 13 Inch by PyrexPyrex Prepware 3-Piece Glass Mixing Bowl Set
Karo Light Corn Syrup, 16 fl oz
Ingredients
- 1 box graham crackers 14.4 oz
- 1 vanilla instant pudding 5.1 oz
- 3 cups cold milk (typically required for pudding)
- 1 tub whipped topping
- 1/4 cup creamy peanut butter
- 3 Tbsp butter
- 12 oz bag semi-sweet chocolate chips
- 2 tsp light corn syrup
- 1.5 cups powdered sugar
- 3 Tbsp milk
Instructions
- In a large mixing bowl, make instant pudding according to the recipe on the box. This typically requires 3 cups cold milk.
- Once thickened, mix the tub of whipped topping and peanut butter into the pudding until smooth.
- In a 13"x9" baking dish, place graham crackers to cover the bottom. Break up crackers to fill in the gaps if needed.
- Layer half of the pudding mixture on top of the graham crackers.
- Add another layer of graham crackers on top of this.
- Spread the rest of the pudding on top of these crackers.
- Add a last layer of graham crackers on top.
- In a double boiler, melt your butter.
- Add chocolate chips and stir until melted.
- Add corn syrup, powdered sugar, and milk to the chocolate mixture and stir until smooth.
- Pour the chocolate mixture over the top layer of the graham crackers, making sure to cover completely.
- Refrigerate for at least 6 hours (preferably overnight) before serving.
