"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chocolate Eclair Torte Recipe

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This recipe for Chocolate Eclair Torte, by , is from Roebken Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jolly and Bill Roebken
Added: Thursday, September 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 box graham crackers 1 pkg instant or regular
1 8-9m oz cool whip pudding (cooled)
2 t white corn syrup 1 t vanilla
3 T softened butter 1 1/2 c powdered sugar
3 T milk
2 pkg liquid unsweetened chocolate

Directions:
Directions:
1. Butter 9x13 pan and line with 1/3 of graham
crackers.
2. Mix pudding according to pkg directions and blend
in cool whip. Pour 1/2 of pudding over crackers
and cover with 1/3 of crackers. Repeat with 2nd
layer of pudding and crackers. Refridgerate
2 hours.
3. Combine chocolate, butter, corn syrup, milk and
powdered sugar. Pour over over torte. Refridgerate for 24 hours.
4. If you want you can thin a can of frosting and
spread very thin.

 

 

 

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