"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

Chocolate Eclair Cake Recipe

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

Contributor:  
Contributor:  
Mike Chaky
Added: Tuesday, September 27, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 - 3 3/4 oz. pkg. French Vanilla Instant Pudding
1 - 9 oz. container of frozen whip topping
3 c. milk
graham crackers

Chocolate Topping: 1/4 c. milk
1 c. sugar
1 tsp. vanilla
1/3 c. cocoa
1/8 tsp. salt
1 stick margarine

Directions:
Directions:
Combine pudding mix and milk. Mix well. Fold in frozen whipped topping and beat 2 minutes at medium speed with electric mixer. Butter 9x13 pyrex dish. Place layer of whole graham crackers in dish. Spread 1/2 of pudding mixture over crackers. Top with another layer of graham crackers Spread remaining pudding on top of graham crackers. Top with another layer of graham crackers. Pour cooled chocolate topping ovr cake. Refrigerate until ready to serve.

Chocolate Topping: Mix together and let boil 1 minute. Cool.

 

 

 

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