Best Chocolate Covered Pumpkin Éclair Cake Recipes
PUMPKIN ECLAIR CAKE WITH CHOCOLATE GANACHE FROSTING
Provided by Kitchen Nostalgia
Number Of Ingredients 9
Steps:
- In a large bowl, combine pumpkin puree with prepared pudding, brown sugar and spice. Gently fold in whipped cream.
- Place a layer of graham crackers in the bottom of a 9×9 pan. Spoon half of the pumpkin mixture over graham crackers.
- Place another layer of crackers and put remaining filling. Finish with layer of crackers.
- GANACHE FROSTING: Melt chocolate and cream in a bowl set over saucepan filled with 1 inch of simmering water. Stir occasionally until smooth. Pour onto center of cake and spread evenly with spoon or spatula.
- Refrigerate for at least 3 hours (or over night) before serving.
CHOCOLATE ECLAIR CAKE
My favorite person in the world, my second mom Patty, gave me this easy and delicious recipe. Its the best.
Provided by mspms
Categories Desserts Chocolate Dessert Recipes
Time 12h20m
Yield 24
Number Of Ingredients 5
Steps:
- Line the bottom of a 9x13 inch baking pan with graham crackers. In a large bowl, combine the milk and vanilla pudding according to directions on box. Fold in the whipped topping. Spread a layer of the pudding mixture over the graham crackers. Alternate the graham cracker and pudding layers up to the top of the pan. Cook the container of prepared frosting, uncovered in the microwave for 1 minute on half power. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.
Nutrition Facts : Calories 265.1 calories, Carbohydrate 40.3 g, Cholesterol 3.3 mg, Fat 10.8 g, Fiber 0.6 g, Protein 3.1 g, SaturatedFat 5.9 g, Sodium 287.2 mg, Sugar 29.2 g
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