Sunday, February 15, 2009

Eclair Cake


Eclair Cake

1-1lb box graham crackers
2 small pkgs. instant vanilla pudding mix
3 1/2 c. milk
1-8 oz container Cool Whip

Line bottom of 9x13 pan with graham crackers (they do not need to be broken up, just place them in the pan). Mix pudding with the milk and beat on medium speed for 2 minutes. Blend in Cool Whip. Pour half of mixture over graham crackers; place second layer of crackers over pudding. Pour remaining pudding mixture over that and cover with more crackers. Refrigerate for at least two hours, then frost.

Frosting for Eclair Cake
2 squares Bakers unsweetened chocolate
2 t. white Karo corn syrup
2 t. vanilla
3 T. butter
1 1/2 c. powdered sugar
3 T. milk

Soften chocolate and butter in microwave oven. Careful - burns easily.
Beat all ingredients until smooth. Spread over cake. Must refrigerate at
least 8 hours before serving.

3 comments:

Ben & Rachel said...

Looks great. I have seen a similar recipe and have always wanted to try it. But, now I have the Sonya stamp of apporval recipe. Definetly going to try it.

The Stark Bunch said...

Rach- you will love this recipe! It is delish! Have fun making it. Best part of all is it is sooooo easy... just need to make it a day ahead. Let me know how it goes.

Pat, Des, & Abby said...

This dessert was great! Everyone at my cousin's birthday loved it. Thanks Sonya!

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