Photo by Melody

Dave's Garden Cookbook: Chocolate Eclair Cake

The 2001 Dave's Garden Cookbook

Chocolate Eclair Cake

By Carol7

Category: Cakes, Cheesecakes and Icings

2 packages of instant french vanilla pudding (3 1/8 oz)
1 container of cool whip (8 oz)
3 cups milk (for filling)
1/3 cup unsweetened cocoa
1 cup sugar
1/8 tsp salt
1/4 cup milk (for chocolate topping)
1/4 cup butter
1 tsp vanilla
graham crackers (whole)

Mix together pudding, cool whip, and 3 cups milk until smooth and pudding like. Set aside.
In a saucepan add cocoa, sugar, salt, and 1/4 cup milk. Bring these ingredients to a boil and let boil for a minute. Add butter and vanilla then let cool slightly.
Grease bottom of a 13x9x2 pan and line with whole graham crackers. Add 1/2 of pudding mixture and then top with graham crackers. Add the remaining pudding mixture and top with another layer of graham crackers. Pour slightly cooled chocolate mixture over top layer of graham crackers. You may want to prepare the chocolate mixture last because it will be harder to spread on top if it cools too much. Chill for about an hour before serving and Enjoy!

  Extra Notes  
This cake has always been a hit at pot lucks and my fiance says he will forgive me for anything if I make this cake for him. I always keep the ingredients on hand - just in case. ;o)

» Click here to print this recipe

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