"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chocolate Éclair Cake Recipe

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This recipe for Chocolate Éclair Cake, by , is from Baking up Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ashlea Lebo


• 2/3 (1 lb.) box graham crackers (2pkg.)
• 2 (3 1/8 oz.) pkg vanilla instant pudding
• 3 ½ cups milk
• 1 (9 oz) container Cool Whip (still frozen)

• 2 pkg. baking chocolate (unsweetened)
• 2 tsp. white Karo syrup
• 2 tsp. vanilla
• 3 Tbsp. softened margarine
• 1 ½ cups powdered sugar
• 3 Tbsp milk

1. Butter bottom of 9x13 inch pan. Line with whole graham crackers.
2. Mix pudding with milk. Beat 2 minutes on medium speed. Blend in frozen Cool Whip.
3. Pour ½ mixture over graham crackers. Place second layer of crackers over pudding. Pour remaining pudding over crackers. Top with third layer of crackers.
4. Refrigerate 2 hours. While refrigerated, mix all ingredients together for frosting.
5. Frost cake, then place back in the fridge. Refrigerate 24 hours before serving.




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