LOCATION: Recipes >> Chocolate Eclair Recipes >> Eclair Cake
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Eclair Cake
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2 small packages French Vanilla Instant Pudding
3 cups milk
8 oz tub whipped cream
1 large box graham crackers
3 tablespoons butter or margarine
6 tablespoons cocoa
2 tablespoons oil
1 teaspoon vanilla
2 tablespoons Karo white syrup
1 1/2 cups powdered sugar
hot water
Mix pudding and milk with electric mixer until smooth. Then with
spatula, add the whipped cream. Mix well. Layer the bottom of
a 13x9 pan with graham crackers. If you lay them length-wise then
you can break off single ones and put down the extra space on the
side.
Pour about half of the pudding mixture on top of the crackers.
Repeat the crack ers then the pudding and end with graham crackers
on top.
Mix all icing ingredients together. Add the water about 1 teaspoon
at a time until you get the consistency you want. You may have to
add more powdered sugar if you get too much water. It will taste
fine if you have to do this. The icing should be spreadable but
not too runny.
Put the cake if the refrigerator for 2 hours. It's really better
the second day, but you can serve it after the 2 hours. Enjoy!
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