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Weze's Chocolate Éclair Cake Recipe

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This recipe for Weze's Chocolate Éclair Cake, by , is from Susan Marie's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Louise Carlson
Added: Tuesday, November 25, 2008


1 box graham crackers
2 small packages of Instant Vanilla Pudding
3 ½ c milk
1- 9 oz Cool Whip

Frosting for Weze's Chocolate Éclair Cake
2 oz of unsweetened chocolate, melted.
2 tsp white Karo syrup
2 tsp vanilla
1 ½ c powdered sugar
3 tbs softened butter
3 tbs milk

Butter bottom of 9x13 pan. Line with whole graham crackers. Mix pudding and milk and beat for 2 minutes. Blend in cool whip using spatula. Pour ½ of mix over crackers. Place second layer of crackers over pudding. Pour on rest of pudding mix. Cover with one more layer of graham crackers. Refrigerate for at least 2 hours.

Beat frosting ingredients together until smooth. Frost cake. Refrigerate at least 24 hours before serving.




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