"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chocolate Éclair Cake Recipe

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

Cathy Calder Jarman
Added: Sunday, July 10, 2005


2 3 oz. boxes instant french vanilla pudding
3 1/2 c. milk
1 8 oz. Cool Whip
1 package whole graham crackers (do not crush!)

2 oz. baking chocolate, melted
1 T. light corn syrup
1 1/2 c. powdered sugar
1 tsp. vanilla
3 T. milk
3 T. butter

Mix together the pudding and milk. Add Cool Whip. Butter a 9x13 baking dish. Line the bottom with a layer of whole graham crackers. Pour 1/2 the pudding mixture in the dish. Layer whole graham crackers over the pudding layer. Repeat once more, ending with a third layer of graham crackers. To prepare frosting beat all ingredients together until smooth. Spread frosting over top layer of graham crackers. Refrigerate cake 24 hours before serving.




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