Paula Deen'S Chocolate Eclair Cake Recipe

Name: Paula Deen'S Chocolate Eclair Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 1 (1 lb) box graham cracker; 2 (3 1/4 ounce) boxes French vanilla instant pudding; 3 1/2 cups milk; 1 (8 ounce) container frozen whipped topping, thawed; Frosting; 3 cups confectioners' sugar; 1 cup cocoa; 6 tablespoons butter, softened; 2/3 cup milk; 4 teaspoons light corn syrup; 4 teaspoons pure vanilla extract

Servings: persons

Cake
1 (1 lb) box graham cracker
2 (3 1/4 ounce) boxes French vanilla instant pudding
3 1/2 cups milk
1 (8 ounce) container frozen whipped topping, thawed
Frosting
3 cups confectioners' sugar
1 cup cocoa
6 tablespoons butter, softened
2/3 cup milk
4 teaspoons light corn syrup
4 teaspoons pure vanilla extract

1
Butter bottom of a 13x9 pan. Line with whole graham crackers.
2
Using electric mixer, mix pudding with milk. Beat at medium speed for 2 minutes.
3
Fold in whipped topping.
4
Pour half the pudding mixture over crackers.
5
Spread half of frosting over top. (see below how to make frosting).
6
Place another layer of whole graham crackers on top on frosting layer.
7
Pour remaining half of pudding mixture over top.
8
Cover with another layer of whole graham crackers.
9
Spread remaining half of frosting on top.
10
For Frosting: Blend together sugar and cocoa.
11
Add butter and milk, mixing well.
12
Add corn syrup and vanilla and stir until creamy.
13
Refrigerate cake for 24 hours before serving!
14
Note: Cooking time reflects refrigeration for 24 hours, rather than actual cooking time.

1139

kcal

Calories

Fat

184

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Cake, 1 (1 lb) box graham cracker, 2 (3 1/4 ounce) boxes French vanilla instant pudding, 3 1/2 cups milk, and more.

Yes, Paula Deen'S Chocolate Eclair Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Paula Deen'S Chocolate Eclair Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions