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    WEST COAST SWING ECLAIR CAKE


    1-1 LB BOX GRAHAM CRACKERS
    2 SMALL PKGS INSTANT PUDDING (I USED VANILLA)
    3½ CUPS MILK
    1-8 OZ CONTAINER COOL WHIP

    BUTTER BOTTOM OF 9 X 13 INCH BAKING DISH. LINE BOTTOM WITH WHOLE GRAHAM CRACKERS. MIX PUDDING WITH MILK. BEAT AT MEDIUM SPEED FOR 2 MINUTES. BLEND IN COOL WHIP. POUR HALF OF MIXTURE OVER CRACKERS. PLACE 2ND LAYER OF CRACKERS OVER PUDDING. ADD 2ND LAYER OF PUDDING. THEN TOP WITH CRACKERS. LAYERS SHOULD BE: CRACKERS, PUDDING, CRACKERS, PUDDING, CRACKERS. REFRIGERATE FOR 2 HOURS, THEN FROST WITH CHOCOLATE ICING AND REFRIGERATE SEVERAL HOURS.

    ICING:
    ½ CUP MARGARINE
    1 TSP VANILLA
    3 TBLSP COCOA
    3 CUP MILK
    1 BOX POWDERED SUGAR

    COMBINE MARGARINE, COCOA AND MILK IN SAUCEPAN. BRING TO BOIL, REMOVE FROM HEAT. ADD SUGAR AND VANILLA. BLEND TO DESIRED CONSISTENCY. ADD NUTS, IF DESIRED.

    IF YOU WANT TO MAKE THIS EVEN EASIER, BUY READY MADE CHOCOLATE FROSTINGS, WARM IN MICROWAVE TILL A LITTLE THINNER AND SPREAD OVER CAKE. EITHER WAY THIS CAKE IS DELICIOUS.
 

 

 

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