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Old 08-21-2006, 12:46 AM
bndraldy bndraldy is offline
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Join Date: Aug 2006
Posts: 3
Default Chocolate Eclair Cake

CHOCOLATE ECLAIR CAKE
1 (1 lb.) box graham crackers
2 sm. pkgs. instant French vanilla pudding
3 1/2 c. milk
1 (9 oz.) container Cool Whip
Butter bottom of 9 x 13 inch pan, line with graham crackers. Mix pudding with the milk. Beat at medium speed for 2 minutes. Blend in Cool Whip. Pour half the mixture over graham crackers then place second layer of crackers over pudding. Pour remaining pudding mixture over and cover with more crackers. Refrigerate for 2 hours then frost. Serves 12 to 14.
FROSTING:
2 pkgs. Nestle chocolate, premelted (Baker's (unsweetened premelted baking chocolate flavor)
2 tsp. white Karo syrup
2 tsp. vanilla
3 tbsp. butter, softened
1 1/2 c. powdered sugar
3 tbsp. milk
Beat all ingredients until smooth; spread over cake. Refrigerate 24 hours. Really tastes like an eclair.
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