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Skinny Chocolate Eclair Cake Recipe


This month I was at a friends BBQ, it was a pot luck type of BBQ and one of the dishes there was a Chocolate Eclair Cake.  I HAD to try it because you know me and how I am an expert dessert connoisseur.  It was simply delicious and tasted SO much like a real chocolate eclair.  However, there was a bit of a problem; it totally made me sick!  Every since my surgery, I really have to watch the amount of sweets I eat and especially the “creamy” type sweets.  Ice cream is a huge no-no, so I have to replace it with things like frozen yogurt.  Well, the Chocolate Eclair Cake I had at the BBQ, although it was delicious it was way to creamy. But I enjoyed it SO much that I had to find a lighter (skinnier) way to make it.  I did and I brought my “skinnier” version of the Chocolate Eclair Cake back to my friends home, which I attended the BBQ, to give it a true taste test.  Guess what?  They enjoyed my “Skinny” Chocolate Eclair Cake BETTER than the original!  You know what that means, blog worthy recipe!!
Skinnier Chocolate Eclair Cake Recipe

3 oz sugar-free vanilla instant pudding mix
3 cups skim milk
2 TBS vanilla extract
graham crackers
1 container light Cool whip
Topping Ingredients:
1 cup sugar
1/4 cup skim milk
1/2 cup cocoa
1 tsp vanilla extract
1/8 tsp salt
1 stick butter
1.  Using an electric hand mixer, blend together the milk, pudding mix, vanilla extract and cool whip.
2. Layer the bottom of a 9×13 dish with graham crackers.  Spread 1/2 the pudding mixture over the graham crackers.
3.  Cover the pudding mixture with the graham crackers.  Spread the other 1/2 of pudding mixture over the graham crackers.
4. Completely cover the pudding mixture with the last layer of graham crackers.
5.  (Topping) In a sauce pan, melt sugar, cocoa, milk, vanilla and salt and bring to a boil.  Shut off heat and add butter.  Constantly stir until butter is melted.
6.  Let the chocolate topping cool for a good 10-15 minutes.  You do not want to top the cake while this is still runny.
7.  Once the chocolate mixture has hardened a bit, drizzles over the top of the cake.  Completely cover the graham crackers.
8.  Refrigerate for about 6-7 hours or even overnight.  You want the graham crackers to soften a bit before you start cutting into it.

A Foodie Collection: 25 Skinny Summer Dessert Recipes - Guide 4 Moms

Monday 17th of October 2016

[…] favorite dessert recipes include chocolate.  Aren’t you running home right now to make that Skinny Chocolate Eclair Cake and then washing it down with some Skinny Samoa Pops?  You don’t even want to get me started […]


Tuesday 29th of July 2014

Graham crackers(B-) are actually healthier than angel food cake(C+) according to the calorie counting experts: However, angel food cake may be lower on the Glycemic Index if prepared properly. It's just far easier to make this if you don't have to make an angel food cake at the same time.


Tuesday 29th of July 2014

Excellent recipe, I made it yesterday morning and surprised my wife with it last night. We both loved it, thank you. I skinnied it even more by using coconut palm sugar. Years ago I learned that coconut palm or date palm sugars are some of the healthiest sweeteners. Now, I try to use them exclusively as they work everywhere and cane sugar is nasty stuff.

Cindy Merrill

Tuesday 29th of July 2014

Even better, use angel food cake instead of graham crackers, far less sugar & texture closer to an eclair.

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