Chocolate Eclair Cake

5 steps

Prep:1hCook:1h

Marla's Soul Food Cookbook - (Dottie Powell)

Updated at: Wed, 16 Aug 2023 16:21:16 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories421.2 kcal (21%)

Total Fat15.5 g (22%)

Carbs66.5 g (26%)

Sugars30.9 g (34%)

Protein4.5 g (9%)

Sodium494.4 mg (25%)

Fiber1.5 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

Instructions

Cake

Step 1

Make cake according to box directions, adding vanilla, in a 9x13 in pan and cool completely.

Step 2

Top cake with large piece of parchment paper and flip cake over out of cake pan, so that parchment paper is now acting as a plate. Cut cake in half lentgh-wise to make 2 layers of cake. Place bottom layer back in baking pan or serving platter. *You'll have to put top layer back on cake during the assembly segment of this recipe. NOTE: do not make 2 cakes. it's too thick or too much cake for filling.

Frosting

Step 3

Melt butter in saucepan on stove top. Stir in sugar, cocoa and milk Bring to boil over medium high heat. Boil for 1 minute, stirring constantly. Set aside to cool. Add corn syrup if you want a more glossy frosting.

Filling

Step 4

In large bowl, beat milk and pudding mix until thickened. Stir in Cool Whip and set aside.

Assemble Cake

Step 5

Place bottom layer of cake on serving dish or back in pan cake was baked in. Layer with filling. Gently flip top cake layer onto top and top with frosting. (I don't recall if it's enough to frost sides of cake)