LOCATION: Recipes >> Chocolate Eclair Recipes >> Chocolate Eclair Cake
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Chocolate Eclair Cake
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Graham crackers
2 packages French vanilla pudding
3 1/2 cups milk
8 ounces Cool Whip
2 packages premelted unsweetened chocolate or 2 squares chocolate bark, melted
2 tsp. white corn syrup
1 tsp. vanilla
3 Tbsp butter
1 1/2 cups powdered sugar
4 Tbsp. milk
Line bottom of a 9x13 inch pan with graham crackers. Prepare pudding
with the milk. Mix in the cool whip. Spread 1/2 of the mixture over
the graham crackers. Put another layer of graham crackers over
the pudding-then the other half of the pudding mix. Top with another
layer of graham crackers. Beat all topping ingredients with a mixer
to combine well. Spread over top of cake. Set, uncovered in the
refrigerator for 2-3 days before serving.
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