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2 packages instant french vanilla pudding mix
3½ cups milk
9 ounces Cool Whip
1 box graham crackers

Line bottom with graham crackers of a 13x9 buttered pan. Prepare pudding according to package directions, using only 3½ cups milk. Fold in Cool Whip. Spread half of the mixture over graham crackers. Place another layer of graham crackers over pudding, spread with remainder of pudding and top with graham crackers. Chill 2 hours before frosting.

FROSTING

3 tablespoons butter, melted
2 ounces cocoa
1½ powdered sugar
2 teaspoons corn syrup
2 teaspoons vanilla
3 tablespoons milk


Add cocoa to melted butter, mix well. Add sugar, corn syrup, vanilla and milk, mix thoroughly (may require extra milk for consistency). Frost top of cake. Chill 24 hours.