PositivelyNellie

Chocolate Éclair Cake

 

 

This is such a simple and delicious recipe.  I got it from a friend at work.  It is best made 24 hours ahead and kept in the refrigerator. 

Cake:

1              box graham crackers (1 lb)

2              3 ¼ oz boxes Instant French Vanilla Pudding

3 ½          cups milk

1              8 oz container Cool Whip, thawed

 

Frosting:

1 ½         cups confectioner’s sugar

½            cup cocoa

3             Tablespoons butter, softened

1/3         cup milk

2             teaspoons light corn syrup

2             teaspoons pure vanilla extract 

Butter the bottom of a 13 X 9 pan.  Line the bottom of the dish with graham crackers.  (If the graham crackers are perferated I break them in half.) Use an electric mixer to mix the pudding with milk; beat at medium speed for 2 minutes.  Fold in Cool Whip.   Pour half of the pudding mixture over graham crackers.  Place another layer of graham crackers on top of pudding layer.  Pour over remaining half of pudding mixture and cover with another layer of graham crackers. 

For frosting, blend sugar and cocoa together then add butter and milk.  Mix well.  Add corn syrup and vanilla.  Stir until creamy.  Cover cake with frosting and refrigerate for 24 hours.