"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Chocolate Éclair Cake Recipe

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This recipe for Chocolate Éclair Cake, by , is from 'Cooking With Harmony' 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tina Surber
Added: Sunday, July 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 pkg. Instant Vanilla Pudding
3 c. of Milk
Large Carton of Cool Whip
1 Box of Graham Crackers
2/3 c. of Hershey Cocoa
1 c. Confectioner's Sugar
1/2 Stick Margarine(Melted)
Milk

Directions:
Directions:
Mix pudding and milk together as directed on pkg.
Fold in Cool Whip. Place layer of pudding mixture in bottom of pan followed by a layer of graham crackers. Continue until you have 3 or 4 layers ending with graham crackers on top.
Frosting: Mix the Hershey cocoa, confectioner's sugar, margarine and enough milk to make spreading consistency. Spread over top of graham cracker layer.
You can use a can of chocolate frosting for the topping instead. You will need to melt the frosting in the microwave for about 25 seconds.You want it to be pourable. Chill for a couple of hours.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
This is a favorite recipe that my mom would always make.Gregory Scott makes this alot for church events.

 

 

 

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