Marilyn's Musings

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Chocolate Eclair Cake

It’s been a while. In fact, quite a while! Life happens, sometime. So, I’m here to come back by plunging right in! Here is a recipe from our family recipe book by my sister-in-law. Simple to make, and with a major WOW! Factor.

Light, fluffy, and great for a crowd:

chocolate-eclair-cake

Chocolate Eclair Cake

Chocolate Eclair Cake

2 small pkgs. instant vanilla pudding
3-1/2 c. milk
1 (9 oz) container of Cool Whip
1 lb. pkg. graham crackers.

Frosting:

2 squares unsweetened chocolate, melted
2 tsp. light corn syrup
2 tsp. vanilla
3 Tbsp. margarine, softened
1-1/2 c. confectioner’s sugar
3 Tbsp. milk

Butter bottom of a 9 x 13 in. pan and line with whole graham crackers.

Prepare pudding with milk. Beat at medium speed for about 2 minutes. Add thawed Cool Whip and gently fold in.

Pour 1/2 of the pudding mixture over graham crackers.

Add another layer of crackers.

Pour remaining pudding.

Cover with crackers and refrigerate for at least 2 hours.

Prepare Frosting:

Melt chocolate and butter together over double boiler. Mix in rest of ingredients and beat until smooth.

Pour over cake and smooth it until it covers the entire cake.

Refrigerate until served.
16-24 servings

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