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    You are in: Home / Baking / Eclair Cake Recipe
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    Eclair Cake

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on April 13, 2009

      love love loved this cake! I am not good at baking and this turned out so-ooooo good! This is a very simple recipe and everyone loved it. I also used a spring form pan and cooked it about 5 minutes longer than called for. The only thing i would recommend maybe would be to freeze right before cutting so it doesnt make a mess. Thanks for the recipe!

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    • on October 25, 2012

      This looks very elegant and was easy to make, but I was expecting this to be on par with homemade cream puffs. However, I think I have expected too much. The flavor of this is extremely mild, even more mild than plain vanilla pudding made from mix. The most disappointing part to me was that the flavor of the bottom crust was not very distinguishable from the pudding mixture itself. I would recommend halfing the recipe...except for the bottom crust and making it in a 9 x 13" pan instead of a cookie sheet. In conclusion...if you are seeking a "cream puff like" dessert like I was...just make regular cream puffs, with homemade vanilla pudding and no cream cheese and a dollop of whip cream on top. Even though they are more labor intesive the distinct flavors of different parts of the dessert are more satisfying in the long run. If you just are longing for cloudy creamyness...this dessert will suit you perfectly. ***I am editing this review to give it more stars...because several people who ate this dessert when I made it have told me how much they like it. I guess it just goes to show the differences in personal taste.

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    • on May 20, 2012

      LOVED IT! What a treat! I made it in a round springform pan, and it was looked like a fancy gourmet dessert. Plus, it tasted as good as it looked. Made for PAC, please see my rating system as I grade tougher than most.

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    • on March 10, 2009

      I made this for my brother-in-law's birthday and everyone loved it! I used a springform pan as another review suggested. I didn't have to increase the cooking time at all. This puffed up a lot in the oven and actually went over the sides of the pan so you may want to watch it and poke any large bubbles with a fork before they get too crazy. The sides of the cake actually held up pretty well even using real whip cream. It did start to fall after sitting out for a little while, so I would definitely store it in the fridge with the sides on the springform. This was a very delicious, easy cake to make and I will definitely be making it again!

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    • on October 06, 2008

      PAC 2008 fall. KillerTasteBuds- OH MY GOSH!!!! I will repeat myself, OH MY GOSH!!!! This is to fall in love all over agin each time you take a bite. Now I must tell yu I hate it as I an't stop taking thoe sample bites from the leftovers. Even had some for breakfast. I made this is a jellyroll pan, 2" sides, 9x13 size. I was worried about height but it came out fine as I could spread this around some. Oh gosh, can i say that this is a fabulous dessert and is going to be on my holiday table! Of course practie maks perfect so why wait for the holidays. Oh and to add glutonny to it I had this with Cinnamon Caramel Coffee

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    • on June 01, 2008

      Wow! I loved this! It is so quick to put together and the taste is awesome. I made this about 2 weeks ago, and I'm making it again tonight. I did not let the dessert set last time I made it so it was a little soft. I would recommend letting it chill for a few hours to set. This recipe is a keeper! SO GOOD!

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    Nutritional Facts for Eclair Cake

    Serving Size: 1 (112 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 223.7
    Calories from Fat 128
    Total Fat 14.3 g
    Saturated Fat 8.8 g
    Cholesterol 54.8 mg
    Sodium 223.7 mg
    Total Carbohydrate 20.1 g
    Dietary Fiber 0.1 g
    Sugars 13.5 g
    Protein 4.0 g

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