An easy recipe for chocolate éclair cake is Graham Cracker Éclair Cake from Kraft Recipes. You only need vanilla instant pudding, milk, graham crackers, whipped topping and chocolate frosting.
Combine 1 package of vanilla instant pudding with 1 1/2 cups of cold milk, and allow the pudding to set up. Fold 1 8-ounce tub of whipped topping into the pudding. Layer graham cracker squares in the bottom of a square pan, and smooth half of the pudding mixture on top of it. Spread another layer of graham crackers on top of the pudding layer, and top with the rest of the pudding mixture. Top the cake with more graham crackers, and chill for three hours before spreading on a layer of chocolate frosting.
Make another simple éclair cake by melting 1/2 cup of butter and 1 cup of water in a saucepan for the crust. Remove the pan from the heat, and mix in 1 cup of flour and 4 eggs. Spread the batter in the bottom of a lightly greased glass baking pan, and bake at 400 degrees for 30 to 40 minutes.
Meanwhile, whip 1 package of soft cream cheese in one bowl, and combine 1 large box of vanilla instant pudding and 3 cups of milk in another. After the pudding sets, fold in the cream cheese, and pour the filling into the cooled crust. Top the cake with whipped cream, and drizzle it with chocolate syrup.