"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 Torte Recipe

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

Jolly and Bill Roebken
Added: Thursday, September 4, 2008


1 box graham crackers 1 pkg instant or regular
1 8-9m oz cool whip pudding (cooled)
2 t white corn syrup 1 t vanilla
3 T softened butter 1 1/2 c powdered sugar
3 T milk
2 pkg liquid unsweetened chocolate

1. Butter 9x13 pan and line with 1/3 of graham
2. Mix pudding according to pkg directions and blend
in cool whip. Pour 1/2 of pudding over crackers
and cover with 1/3 of crackers. Repeat with 2nd
layer of pudding and crackers. Refridgerate
2 hours.
3. Combine chocolate, butter, corn syrup, milk and
powdered sugar. Pour over over torte. Refridgerate for 24 hours.
4. If you want you can thin a can of frosting and
spread very thin.




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