Chocolate Eclair Cake - BigOven 162382
Chocolate Eclair Cake

Chocolate Eclair Cake

Ready in 3 hours
66 review(s) averaging 4.7. 88% would make again

Top-ranked recipe named "Chocolate Eclair Cake"

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This is a family favorite which was perfected by my mother many years ago. It is as they say... "Mmm, Mmm, Good!"

"Besides the fabulous taste, the best thing about this dessert is the texture -- the cake is slightly chewy and the filling and topping are fluffy and creamy smooth. If you like more chocolate, you can double the topping..."

- sgrishka


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-- CAKE --
1 cup all-purpose flour
1/2 cup butter; (1-stick)
1/4 teaspoon salt
1 cup water
4 large Eggs
2 3.4-oz packages French Vanilla Instant Pudding
2 1/2 cups cold milk
8 ounces cream cheese; softened (room temperature)
1 12-oz container Cool Whip
3 ounces semi-sweet chocolate chips; (I use Ghirardelli)
2 tablespoons Butter
3 tablespoons milk; (3 to 4 tbsp as needed for a thin glaze)
1 cup confectioners sugar

Original recipe makes 12



To Make Cake: Preheat oven to 400 degrees F. Bring the water, butter and salt to boil until butter is melted. Add the flour all at once and mix rapidly with a wooden spoon. Stir until the mixture leaves the sides of pan and forms a ball. Lower heat and continue stirring for 2 to 3 minutes to dry dough. Dough should be soft but not sticky. Cool slightly. Add eggs, one at a time, beating thoroughly after each addition until completely smooth. Spread in an ungreased 10- by 15-inch baking pan. Bake until golden brown, about 35 minutes. Crust will puff up the sides of the pan while in the oven. When removed from the oven, prick bubbles with a fork. Let cool.

To Make Filling: Using an electric mixer, beat the pudding mix, milk and softened cream cheese together until thoroughly blended. Spread pudding mixture over the baked and cooled eclair crust. Spread Cool Whip over pudding mixture.

To Make Chocolate Syrup Topping: Melt chocolate chips and butter. Add confectioners sugar and milk alternately until a thin glaze forms. Pour or drizzle over Cool Whip. Refrigerate at least 1 hour before serving.


This dessert travels well and is always a big hit at parties and picnics.


Added on Award Medal
Verified by stevemur

Added strawberries and used whole wheat flour. It was amazing. photo by cbuns23 cbuns23

photo by Booyamicus Booyamicus

Made two eclair cakes... Turned out great! photo by DG82 DG82

photo by Czwhiz Czwhiz

photo by sherrigrimes90 sherrigrimes90

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Calories Per Serving: 702 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Chocolate Eclair Cake All 66 reviews

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I've made this a few times, delicious!! I like making my own whip cream, and have used different flavors of pudding! Yummy!!! :)
fayparks8 8 months ago
CYAG 10 months ago
Huge hit at potluck party. Thank-you for the recipe.
Porpo83 11 month ago
strawberriecreme 1 year ago
It is delicious and so easy to make. This will definitely be a favorite. Thanks for sharing.
foolishbaker 1 year ago
Wonderful! Hubby loved it! Will be making this again real soon! I used French Vanilla cool whip as well and sprinkled chopped pecans on top.
1horse4me 1 year ago
This is a hit everytime I make It! so easy and so Yummy!!
anniek36 1 year ago
Made this for co-worker's birthday and everyone loved it!!! Delicious
mandana 1 year ago
Made this and was very impressed! Awesome dessert-perfect for company-essy and impressive. Thanks for posting!
CYAG 1 year ago
This was swesome and easy to make. I made it for my daughter's birthdsy dinner at our house. She and her brother took some home. Already in my favorites! Will make many more times!
sherrigrimes90 1 year ago
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