Homemade Chocolate Eclair Cake, Millie's

Millie Johnson

By
@BISCUITMAKR

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 !!!


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Comments:

Serves:

8 to 12, depending on your personnal portions, lol.

Prep:

15 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Cakes, Puddings, Other Desserts
Main Ingredient: Dairy
Regional Style: American