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homemade chocolate eclair cake, millie's

(2 ratings)
BISCUITMAKR avatar
Recipe by
Millie Johnson
@BISCUITMAKR
Valley Head, AL

I first learned to make this icebox cake at a diner I worked at years ago. It was and still is a crowd favorite, especially in the summertime. I am trying to avoid highly processed foods, so this is my made from scratch version. It takes a bit of time since the pudding part must be cooled before you construct the cake. But don't worry ! The Original is really super quick and I'll give directions for that as well !!!

(2 ratings)
yield 8 to 12, depending on your personnal portions, lol.
prep time 15 Min
cook time 15 Min
method Stove Top

Ingredients For homemade chocolate eclair cake, millie's

  • 1 2/3 c
    sugar
  • 1/2 c
    cornstarch
  • 1/2 tsp
    salt
  • 4 c
    milk
  • 4
    egg yolks
  • 2 tsp
    pure vanilla extract
  • 2 Tbsp
    butter
  • 1 pt
    heavy whipping cream
  • 4 Tbsp
    powdered sugar
  • 1 - 1 1/2 box
    graham crackers
  • CHOCOLATE SAUCE
  • 2 c
    sugar
  • 5 Tbsp
    cocoa powder
  • 1/4 tsp
    salt
  • 1 1/2 c
    milk
  • 2 Tbsp
    butter
  • 1 tsp
    pure vanilla extract

How To Make homemade chocolate eclair cake, millie's

  • 1
    In large pot, mix sugar, salt, and cornstarch till blended. * DO NOT TURN HEAT ON YET
  • 2
    Add in milk, egg yolks, vanilla and butter and mix well.
  • 3
    Turn heat on med-high and bring to a boil, stirring constantly. Boil for 1-2 minutes or until thickened.
  • 4
    Pour into bowl and cover with plastic wrap, making sure that the plastic wrap touches the pudding. This will prevent a film on the pudding. Cool in fridge, uncovering and stirring every so often. It takes about an hour or longer to cool. It must be cold before continuing.
  • 5
    Whip heavy cream to form stiff peaks, then add powdered sugar and whip to incorporate.
  • 6
    Add pudding to a large bowl. Gently fold whipped cream into the cold pudding mixture.
  • 7
    Line a 9x13 casserole dish with a layer of graham crackers
  • 8
    Now pour in 1/3 of pudding mixture, another layer of grahams, then of pudding, grahams, pudding, then top with graham crackers. Make chocolate sauce and pour over top. Refrigerate overnight.
  • 9
    Chocolate Sauce
  • 10
    In med-lg. pot (with heat OFF) add the sugar, salt, and cocoa powder and mix well to get rid of clumps.
  • 11
    Add milk and mix well. Turn on med-high heat and bring to a boil. Boil for 6 minutes, stirring constantly.
  • 12
    Turn heat off and add in butter and vanilla extract. Stir to blend.
  • 13
    Pour over the top of graham crackers. Refrigerate overnight.
  • 14
    ***** EASY METHOD Use 2 boxes of instant French Vanilla Pudding and mix according to box instructions. Fold in a tub of cool whip. Layer with the graham crackers as instructed above. Top with a can or two of Hershey's chocolate sauce or hot fudge sauce. If using the hot fudge sauce, heat it first so it will pour and spread easily. Refrigerate overnight.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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