CHOCOLATE ECLAIR CAKE

By dsearles63

Ingredients

• FOR THE TOPPING:
• 1 IB GRAHAM CRACKERS
• 2 3 OZ INSTANT FRENCH VANILLA PUDDING
• 3 CUP MILK
• 8 OZ COOL WHIP
• 1 CAN CHOCOLATE FROSTING OR
• 2 OZ BAKERS CHOC
• 2 TBS KARO SYRUP
• 2 TSP VANILLA
• 1 1/2 CUP POWDERED SUGAR
• 3 TBS MILK
• 3 TBS BUTTER

Preparation

Step 1

9X13 BUTTERED PAN, LINE WITH GRAM CRACKERS MAKE IT FIT. FILL WITH GAPS. ADD 3 CUPS MILK TO PUDDING BEAT UNTIL DONE. ADD COOLWHIP. POUR 1/2 OF MIX OVER CRACKERS. ADD ANOTHER LAYER OF CRACKERS POUR REMAINING PUDDING MIX OVER CRACKERS THEN TOP WITH CRACKERS.

FOR THE FROSTING:

CHOICE OF 2 FROSTINGS
1) MELT THE CAN OF CHOCOLATE FROSTING FOR 10-20 SECS IN THE MICROWAVE OR UNTIL IT IS POURABLE AND POUR OVER TOP OF GRAM CRACKERS. REFRIGERATE OVER NIGHT.
OR
2) MELT SQUARES OF CHOC. ADD BUTTER, SYRUP, MILK, VANILLA AND PWD SUGAR. SPREAD IT ON CAKE AND REFRIGERATED FOR 24HRS.