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"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 is from Our Family Recipes Made From Love and Memories Around the Kitchen Table, 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:  
2-3.4 oz. pkgs. French vanilla instant pudding (or plain vanilla plus 1 tsp. vanilla extract)
3 cups milk
8 oz. Cool Whip, defrosted
butter
box of graham crackers

Frosting:
2 oz. unsweetened chocolate, melted
2 tbsp. light corn syrup
3 tbsp. milk
3 tbsp. butter, softened
2 tsp. vanilla extract
1 1/2 cups powdered sugar

Directions:
Directions:
Prepare pudding using 3 cups of milk instead of following the package directions. Mix in Cool Whip. Butter a 13x9-inch pan. Layer the bottom with graham crackers. Spread half of the pudding mixture on top of the graham crackers. Add another layer of graham crackers then spread the remaining pudding mixture. Top with a final layer of graham crackers. Frosting: In a medium bowl, beat the melted chocolate, corn syrup, milk, butter, vanilla and powdered sugar until smooth. Spread on top of cake. Refrigerate.

Personal Notes:
Personal Notes:
This is a great cake to make the day before a party. It's one of many delicious recipes shared by Barbara Smith, whose memory lives on in the wonderful food she created.

 

 

 

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