"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Grammy's Eclaire Cake Recipe

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This recipe for Grammy's Eclaire Cake, by , is from Live, Laugh, Love & Eat, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Duda
Added: Tuesday, February 8, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 box graham crackers (most will be used)
2 packages Instant French vanilla pudding
3 1/2 cups whole milk
1 (8 oz.) container cool whip (thawed)

Topping:

6 tbsp. margarine
6 tbsp. cocoa
3 cups powdered sugar
4 tbsp. light corn syrup
4 tsp. vanilla
6 tbsp. milk

Directions:
Directions:
Butter a 9x13 in. pan lightly. Line bottom of pan with crackers. Prepare pudding mix with the milk & then fold in cool whip. Spread 1/2 pudding mix on top of crackers. Place another layer of crackers on top of pudding. Now spread remaining pudding mix on top of this layer. Top this layer with crackers & refrigerate for 2 hours before glazing. For the glaze melt margarine over low-heat, add cocoa and mix well. Remove from heat, add balance of glaze ingredients. Mix well until smooth. Pour and spread over chilled cake. Return to refrigerator at least 1 hour more.

Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
40 min.
Personal Notes:
Personal Notes:
Everyone loves this cake!!!

 

 

 

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