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    Chocolate Eclair Cake


    Source of Recipe


    andykatiemikey

    List of Ingredients




    1 lb box of graham crackers
    2 pgks instant French vanilla pudding (instant vanilla works fine as well)
    3 1/2 c. milk
    1 9 oz. container of Cool Whip

    Chocolate Eclair Frosting:
    7 squares unsweetened chocolate (I use 7 T. cocoa and 2 T. shortening and get the same effect)
    2 t. Karo Syrup
    2 t. vanilla
    3 T. softened margarine
    1 1/2 c. confectioners sugar
    3 T. milk

    Beat all ingredients together and spread over cake. Keep refrigerated until ready to eat. Yummy!

    Recipe



    Beat pudding mix and milk together for two minutes. Fold Cool Whip into pudding.
    Then, just start layering:
    Line a buttered 9" x 13" cake pan with graham crackers. Pour half the pudding mix over crackers. Top pudding with another layer of crackers. Pour remaining pudding over crackers and top with a final layer of crackers. Cover and refrigerate overnight. This step allows crackers to soften.

 

 

 

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