Chocolate Eclair Cake

Steve Hurst

2 three oz. packets vanilla pudding

3 cups milk

8 oz. Cool Whip

Graham crackers

2 packets of Nestle Choco Bake

2 T. margarine or butter

1 tsp. Vanilla

2 tsp. Light Karo syrup(optional, you may to leave this out)

3 T. milk

1½ c. confectioner’s sugar(powdered sugar)

Mix pudding and 3 cups milk. Slowly mix in Cool Whip.

Put a layer of graham crackers in the bottom of a 9 x 13 pan.

Pour half of the pudding mixture over the crackers.

Put on another layer of crackers.

Add the remaining pudding mixture.

Add another layer of graham crackers.

Mix chocolate, butter, vanilla, then add conf sugar and 3 T. of milk to make frosting.

Put icing on top of last cracker layer and refrigerate the cake overnight

If you can’t find Nestle Choco Bake, get unsweetened chocolate and melt 2 oz. by putting it in a glass bowl with just a few drops of Crisco oil and microwave slowly, about 20 seconds at a time, stirring between.

You need to make this the night ahead. If you want to eat it the same day, make it as early in the day as possible and put some milk in a saucer and put a cracker in the milk, flip to the other side quickly and then put in pan. Just a quick contact with the milk is enough to make it soften quickly.

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