CHOCOLATE ECLAIR POKE CAKE RECIPES

BOSTON CREAM POKE CAKE - CINCYSHOPPER

Boston Cream Poke Cake - CincyShopper image

Provided by Jen

Number Of Ingredients 4

Ingredients

1 box Yellow Cake Mix (plus box ingredients)
2 small boxes (3.4 oz Instant Vanilla Pudding Mix)
4 cup Milk
1 container Chocolate Frosting

Steps:

Prepare cake in 13x9" pan according to box directions.
Allow to cool until just slightly warm.
Use spoon handle to poke holes evenly across cake.
Combine milk and pudding mix and whisk until well blended.
Pour pudding over cake making sure it gets down into holes.
Refrigerate cake for several hours to allow pudding to settle and set up.
Open frosting container and remove foil seal.
Microwave for 15 seconds and stir. Repeat this until frosting is pourable.
Pour over pudding layer and spread with spatula to cover completely.
Refrigerate for at least several more hours.

CHOCOLATE PUDDING POKE CAKE RECIPE - BETTYCROCKER.COM

Chocolate Pudding Poke Cake Recipe - BettyCrocker.com image

Maybe you've heard of the poke method. But have you heard of making a chocolate poke cake with boxed cake mix? You may never go back once you've tried it! The proof is in the pudding—that is, the pudding that you'll pour over your baked cake to create a perfectly moist chocolate poke cake. The results are ooey, gooey and absolutely delicious. This chocolate poke cake recipe is perfect for a family dessert or for casual entertaining.

Provided by Betty Crocker Kitchens

Total Time 3 hours 50 minutes

Prep Time 10 minutes

Yield 12

Number Of Ingredients 4

Ingredients

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
1 box (4-serving size) milk chocolate instant pudding and pie filling mix
2 cups cold milk

Steps:

Heat oven to 350°F (325°F for dark or nonstick pan).
Make, bake and cool cake as directed on box for 13x9-inch pan.
Poke cake every 1/2 inch with handle of wooden spoon. In medium bowl, beat pudding mix and milk with whisk about 2 minutes. Pour pudding evenly over cake. Run knife around sides of pan to loosen cake. Refrigerate about 2 hours or until chilled. Store loosely covered in refrigerator.

Nutrition Facts : Calories 290 , CarbohydrateContent 38 g, CholesterolContent 55 mg, FatContent 2 1/2 , FiberContent 1 g, ProteinContent 4 g, SaturatedFatContent 3 g, ServingSize 1 Serving, SodiumContent 470 mg, SugarContent 22 g, TransFatContent 0 g

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CHOCOLATE ÉCLAIR CAKE RECIPE| LAND O'LAKES

This nostalgic pudding dessert is elevated with all homemade elements–graham crackers, pudding and rich chocolate ganache.
From landolakes.com
Total Time 2 hours 2 minutes
Category Ice Box, Pudding, Cream, Vanilla, Sweet, Baking, Making It Photo-Ready, Dairy, Dessert, Cake, Dessert
Calories 400 calories per serving

Place chocolate chips in medium bowl. Place 3/4 cup whipping cream into small saucepan; cook over low heat until bubbles form around edge of pan. Pour over chocolate chips; let sit 1 minute. Stir until chocolate chips are melted and smooth. Pour over graham crackers and gently spread to cover top of cake. Refrigerate 8 hours or overnight. (Top will crack.)

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CHOCOLATE ECLAIR CAKE | SOUTHERN LIVING

Have you eaten a chocolate eclair—and I mean a good chocolate eclair? The bittersweet ganache coats your mouth as the pastry shell breaks under a soft bite, and the milky vanilla pastry cream is sitting right there, tasting kind of like the best pudding on earth. It's baffling to me that there isn't a designated holiday celebrating the eclair, but I digress. The flavors themselves are straightforward, but together they create a pastry that beautifully represents simplicity and elegance.Recipes for chocolate eclair cakes litter the internet, but there's a problem: they're just sheet cakes with vanilla pudding (or worse, Cool Whip) and chocolate. There's no buttery crisp pastry and there's certainly not the awe of a beautifully constructed confection, because—well—it's just a sheet cake with a makeshift filling, a whole lot of simplicity but very little elegance. Don't misunderstand me, sheet cakes have their place and so does vanilla pudding (jury's still out on Cool Whip)—but for a cake that's supposed to represent an eclair, a little time and a little effort are almost required to make something truly wonderful.We decided to make a cake that's just as worthy of celebration as the eclair. With toasted pastry flecks in a buttercream covering the cake, this confection is filled with chocolate ganache and real pastry cream between each cake layer, topped with a final covering of ganache that drips over the edges. It's a sight to behold, and even more of a delight to eat. The cake might seem like an extravagant baking endeavor because it takes time, but trust us—the recipe is easy to follow and the end result is worth it. In keeping with a long history of French-style pastries, the cake is both stunning and simple, and we can assure you that any sort of celebration would welcome this three-tiered marvel as a fitting centerpiece for the spread.
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For Assembly:Place 3 oz. chopped chocolate and 4 Tbsp. unsalted butter in a medium saucepan. Place over medium heat and stir until just melted. Remove from heat. Use a serrated knife to remove any domes from the Cake Layers so they are even and flat. Pipe a ring of Eclair Buttercream around the edge of the surface of the first Cake Layer, creating a border. Pour half of the melted chocolate inside the ring of buttercream, spreading across the top of the Cake Layer. Remove pastry cream from the refrigerator, mix with a fork until smooth, and spread half of the pastry cream on top of the chocolate. Place second Cake Layer on top of the first, and repeat process of piping buttercream border and spreading remaining chocolate ganache and pastry cream. Top with final Cake Layer, putting it face down so the smooth bottom of the layer forms the top surface of the cake. Pipe remaining buttercream on top and sides of cake. Smooth with a spatula. Refrigerator until firm, about 1 hour. Heat remaining 3 oz. chopped chocolate with remaining 4 Tbsp. butter in a medium saucepan over medium heat. Stir until melted, then set aside until just above room temperature (about 90°F). Pour over top of chilled cake and use a spatula to gently push chocolate across the surface, allowing chocolate to drip over the edges of the cake. Place Pastry Decorations reserved from Step 2 around the perimeter of the top of the cake. Let chocolate set before serving, 15 minutes.

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DRIZZLED CHOCOLATE ECLAIR CAKE RECIPE - FOOD.COM

I made this cake in my teenage years for a youth activity. It has been many years since, and I wanted to make it for a party not to long ago. I figured recipezaar would have a similar one, I searched, but I couldn't find anything remotely close. I tracked down the woman who taught us how to make this, and since there wasn't one like this I thought I would share it with you. It is delicious, a great dessert to take to anywhere!
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Reviews 5.0
Total Time 40 minutes
Calories 228.4 per serving

GLAZE: In a bowl mix chocolate chips and butter, put in microwave for 1 minute or until melted. Add milk and powdered sugar and mix well. Drizzle over top of whipped cream and chill in fridge.

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CHOCOLATE PUDDING POKE CAKE RECIPE - BETTYCROCKER.COM

Maybe you've heard of the poke method. But have you heard of making a chocolate poke cake with boxed cake mix? You may never go back once you've tried it! The proof is in the pudding—that is, the pudding that you'll pour over your baked cake to create a perfectly moist chocolate poke cake. The results are ooey, gooey and absolutely delicious. This chocolate poke cake recipe is perfect for a family dessert or for casual entertaining.
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Reviews 4
Total Time 3 hours 50 minutes
Calories 290 per serving

Poke cake every 1/2 inch with handle of wooden spoon. In medium bowl, beat pudding mix and milk with whisk about 2 minutes. Pour pudding evenly over cake. Run knife around sides of pan to loosen cake. Refrigerate about 2 hours or until chilled. Store loosely covered in refrigerator.

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