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Chocolate Éclair Cake

Total Calories: 3,865

Ingredients

1 (1-pound) box graham crackers
2 (3-ounce) packages French instant vanilla pudding
3 1/2 cups milk
1 (8-ounce) container frozen whipped topping , thawed
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Frosting:
2 squares unsweetened chocolate
2 teaspoons white Karo syrup
2 teaspoons vanilla extract
3 teaspoons butter , softened
1/2 cup confectioners' sugar
3 tablespoons milk

Directions:

Butter bottom of 9x13-inch cake pan. Line with whole graham crackers. Mix pudding and milk. Beat at medium speed for 2 minutes. Blend in whipped topping. Pour 1/2 pudding mixture over crackers. Place second layer of crackers over pudding. Pour remaining pudding mixture over top, and cover with graham crackers. Refrigerate 2 hours, then frost.

Frosting:
Melt chocolate in microwave for 1 1/2 minutes or until melted. Add rest of ingredients and beat until smooth. Spread on cake. Refrigerate at least 24 hours.

Nutritional Facts:

Serves: 1
Total Calories: 3,865
Calories from Fat: 1,107

This Chocolate Éclair Cake recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.


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