Cakes and Frostings

CHOCOLATE ECLAIR CAKE

  • 2 (4 serving size) package Instant Vanilla pudding
  • 3 cups Milk
  • 1 (9 oz) tub Cool Whip
  • 1 (16 oz) package Chocolate Graham Crackers
  • 1/4 cup Milk
  • 1/3 cup Cocoa powder
  • 1 cup Sugar
  • 2 tablespoons Butter
  • 1 teaspoon Vanilla extract

    • 1. In a large bowl, combine pudding mix and 3 cups milk; mix well. Fold in Cool Whip and beat with mixer for 2 minutes.

    2. In a buttered 9x13 baking dish, spread a layer of graham crackers on the bottom of the dish.

    3. Spread 1/2 of the pudding mixture over crackers, then top with another layer of graham crackers. Spread remaining pudding mix over those crackers and then top with another layer of crackers.

    4. In a medium saucepan over medium heat, combine 1/4 milk, cocoa powder and sugar and allow to boil for 1 minute; remove from heat and add butter and vanilla. Mix well and cool.

    5. Pour sauce over graham cracker layer and refrigerate until set; serve.

    Source: Holidayrecipe.com

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Cindy Dunn of Milford, NH. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!