Thursday, March 8, 2012

Mini Eclair Cake

Aren't these beautiful? My six year old thought so. She had a puppy theme birthday party and requested this cake. I decided to make individual mini cakes for everyone so I would not have to deal with cutting this delicious filled cake. It was a hit! Everyone loved the mini eclair cakes and thought they were adorable. They were really easy and very tasty. Enjoy! Happy cooking! :)

Mini Eclair Cake

1/2 c water
1/4 c butter
2 eggs
1/2 c Featherlight Mix

1 (3.4oz0 pkg. of instant pudding(any flavor)
1 1/4 c milk
1/2 tsp vanilla
8 oz. cool whip

1/4 c semi-sweet chocolate chips
1 Tbs butter
1 Tbs milk
1/2 tsp vanilla
1/2 c powder sugar

Preheat oven to 400 °F

Combined the water and butter in a medium saucepan and bring to a boil. Add Featherlight mix, stirring until dough forms a ball. Remove from heat and pour into a medium bowl. Add eggs, one at a time, beating well with an electric mixer after each. Spread dough in mini circles on a light greased cookie sheet.

Bake 35-40 minutes or until lightly browned. Remove from oven and cool completely.(The cake will be relatively flat no puffy like a cream puff.)

While the cake is cooling, make filling and topping. For filling, combine pudding and milk. Mix well. Add vanilla and cool whip. Beat with a hand mixer.

Make topping by melting chocolate, butter, and milk in the microwave for 60 seconds, stirring after each 30 seconds. Stir in vanilla and powder sugar. Put topping in a sandwich bag.

Carefully slice the cakes into two semi-circles. Spread filling on one semi-circle. And place another on top.

With a toothpick, poke a whole in the bag containing the topping. Drizzle the topping over the cakes. Refrigerate for at least 10-20 minutes before serving, in order to set the topping.


  1. These look and sound good but I was under the impression that instant pudding mixes were not gluten free. If they are, then wonderful. And, if so, will non-dairy milk work with them?

    1. Last time I checked, Jello brand had gluten free puddings. I've made them plenty of times with dairy free milk (almond and soy). Just start w/ a little less, since the milk will be thinner, and add more as needed.