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Easy Chocolate Eclair Cake

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Easy Chocolate Eclair Cake
  • Prep Time 25 min
  • Total Time 1 hr 55 min
  • Servings 10
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Inspired by the custard-filled, doughnut-shop classic, this impressive Bundt is prepped in a flash!

Ingredients

Cake

1
box (16.3 oz) Betty Crocker™ Krispy Kreme Doughnuts™ cake mix
Water, vegetable oil and eggs called for on cake mix box

Filling

1
box (4-serving size) vanilla instant pudding and pie filling mix
1
cup milk
1/2
cup frozen (thawed) whipped topping

Glaze

1/4
cup semisweet chocolate chips
Glaze pouch from cake mix box
2
to 4 teaspoons milk

Directions

  • 1 Heat oven to 350°F. Grease and flour 12-cup fluted tube pan. Make and bake cake as directed on box for fluted tube pan. Cool completely.
  • 2 In medium bowl, mix pudding mix and 1 cup milk. Using whisk, mix 2 minutes until blended. Fold in whipped topping.
  • 3 Cut cooled cake in half crosswise. Place toothpicks in cake to use as guide, if desired. Spoon pudding mixture evenly onto bottom half of cake. Carefully place top half of cake over filling. Cover loosely, and refrigerate until serving.
  • 4 In small microwavable bowl, microwave chocolate chips uncovered on High 45 to 60 seconds; stir until smooth. Stir in contents of Glaze pouch and milk by teaspoons for thick glaze consistency. Spoon over cake. Cover and refrigerate leftovers.
Tips  

You can bake the cake a day ahead; add filling just before serving. Or cake can be filled, covered and placed in refrigerator to serve when desired.

If glaze sets up, microwave about 10 seconds; stir until smooth.

Nutrition Information 
No nutrition information available for this recipe
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