"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chocolate Éclair Cake Recipe

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This recipe for Chocolate Éclair Cake, by , is from BREAKING BREAD, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ginger Weimer
Added: Sunday, September 30, 2007


1 lb. box cinnamon graham crackers
2 small pkgs. French Vanilla instant pudding
3 c. milk
1 - 8 oz. cool whip


1/2 c. cocoa
4 tsp. light corn syrup
4 tsp. vanilla
6 tbsp. soft butter
3 c. confectioners sugar
12 tsp. milk

Butter bottom of 9 x 13 pan. Line with whole graham crackers. Mix pudding with milk. Beat until pudding consistency. Blend in cool whip. Pour half mixture over crackers. Layer crackers and pour remaining pudding. Top with crackers. Refrigerate 2 hours and frost.
Frosting: Beat until creamy and pour over cake.
Refrigerate overnight.




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