Paula Deen's Chocolate Eclair Cake

READY IN: 24hrs 20mins
Recipe by golfergirlj

There are other similar recipes, but this one is simply spectacular! I think it's because I have added an extra layer of the "frosting" to the middle. As if it needed to be richer... This recipe is from Paula Deen and I have simply doubled the frosting and just added another layer within the cake. As with other Eclair Cakes, this one is better if it sits in the refrigerator for at least 12 hours. Hard to resist digging in any sooner!

Top Review by Melanie Adrienne

Absolutely splendid on a hot summer day. I added a layer of banana slices in the middle for extra yum! Super great recipe- thank you for posting :)

Ingredients Nutrition


  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.

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