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

Eclair Cake Recipe

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This recipe for Eclair Cake, by , is from The Seymore's and their Friends Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shannon Seymore
Added: Sunday, October 11, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 (1-pound) box graham crackers
2 (3 1/4-ounce) boxes instant French vanilla pudding
3 1/2 cups milk
1 (8-ounce) container frozen whipped topping, thawed


Frosting: 1 1/2 cups confectioners' sugar
1/2 cup cocoa
3 tablespoons butter, softened
1/3 cup milk
2 teaspoons light corn syrup
2 teaspoons pure vanilla extract

Directions:
Directions:
Butter the bottom of a 13 by 9 by 2-inch pan. Line with whole graham crackers. In bowl of an electric mixer, mix pudding with milk; beat at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers. (Remember to begin and end with graham crackers)
For frosting, blend together sugar and cocoa. Add butter and milk, mixing well. Add corn syrup and vanilla. Stir until creamy. Cover cake with frosting and refrigerate for 24 hours.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
I first ate this at the lake, Wanda Neusteup Robertson made it and it was heavenly. This is a Paula Deen recipe and it tastes identical to it.

 

 

 

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