"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Eclaire Cake Recipe

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This recipe for Eclaire Cake, by , is from The DiSomma Family Cookbook Vol. III, 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!

Contributor:  
Contributor:  
mary disomma

Category:
Category:

Ingredients:  
Ingredients:  
3 cups of whole milk (cold)
1 box of graham crackers
2 tablespoons white Karo syrup
2 small French vanilla instant pudding
1 teaspoon vanilla
3 tablespoon butter
2 cups powdered sugar
2-1 ounce squares of bakers unsweetened chocolate
9 oz cool whip
4 tablespoons whole milk

Directions:
Directions:
Filling:
Mix 3 cups of cold milk with the pudding. Add cool whip. Set aside.

Use a 9 x 13 glass pan preferably-place graham crackers on bottom, add pudding and continue to alternate - there should probably be four layers total, ending with crackers on top.

For frosting- melt two squares of Bakers unsweetened chocolate with butter in microwave or stove. Remove and add vanilla and kart syrup and milk - then gradually mix in powdered sugar. Spread over entire pan. Refrigerate overnight.

Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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