"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 Phyllis Giles Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Phyllis Giles
Added: Tuesday, December 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. graham crackers
2 small pkgs. instant vanilla pudding
3 1/2 c. milk, can use nonfat, not powdered
1 8 oz. cool whip

Directions:
Directions:
Butter 9 x 13 inch cake pan. Line with graham crackers using the whole crackers. Mix pudding with milk. Blend in the cool whip. Pour half the mixture over the graham crackers. Put graham crackers on top of pudding (1 layer of crackers). The remaining pudding mixture goes on top of the crackers. Put top layer of graham crackers on top of pudding. Refrigerate for 24 hours.

Frosting;
2 packages of ready blend unsweetened chocolate
2 t. vanilla
3 T. milk
3 T. softened margarine
1 1/2 c. powdered sugar

Beat the above frosting ingredients until smooth. Spread over cake and refrigerate 24 hours.


 

 

 

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