"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chocolate Éclair Cake Recipe

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

Bettye Russell
Added: Wednesday, June 24, 2009


1 lb box Graham Crackers
2 boxes Jello French Vanilla Pudding Mix
3 cups Milk
1 8oz. Cool Whip

Mix pudding and milk and beat for 2 minutes. Blend Cool Whip into pudding.
Butter the pan and line the pan with Graham Crackers. (I cut them and make them fit exactly) Cover with half of the pudding mixture and spread out evenly.
Cover with another layer of Graham Crackers. Cover that with the rest of the pudding mixture. Cover that layer with another layer of crackers. You should have 3 layers of crackers and 2 layers of pudding.

Frost with recipe as follows:


3 squares of baking chocolate (I use Nestles Choco-Bake) melt with butter
4 TBL. butter
3 tsp. light Karo Syrup
3 tsp. Vanilla
2 cups Powdered Sugar
4 TBL Milk
Spread thin layer over 3rd layer of crackers.
Refrigerate overnight and enjoy the next day. Um-m-m!!!




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