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Chocolate Eclair Cake Recipe

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This recipe for Chocolate Eclair Cake is from Hoffman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 16-ounce box honey graham crackers
2 - 3 3/4 ounce packages instant French vanilla pudding mix
3 cups plus 3 T. milk
1 8-oz carton Cool Whip, thawed
1 1/2 cups powdered sugar, sifted
6 T. cocoa
2 T. butter
2 t. light corn syrup
1 t. vanilla

Directions:
Directions:
Place a single layer of whole graham crackers on the bottom of a 9x13-inch pan. Combine pudding mix with the 3 cups of milk, stirring until thickened. Fold in Cool Whip. Spread half the pudding on graham cracker layer. Add another layer of crackers. Cover this with remaining pudding. Top with 3rd layer of crackers. In a small saucepan, combine sugar, cocoa, remaining milk, corn syrup and vanilla. Stir over low heat just until thickened. Pour over top lay of crackers. Refrigerate at least 24 hours. May prepare 2 days before serving.

Number Of Servings:
Number Of Servings:
16-24
Personal Notes:
Personal Notes:
This recipe works well with a variety of pudding flavors!!

 

 

 

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