Eclair Cake with Chocolate Frosting

By mrshermes2002

I changed this up to use Nilla wafers instead of the graham crackers.

Ingredients

• Cake:
• 1 (1-pound) box Nilla wafers
• 2 (3 1/4-ounce) boxes instant French vanilla pudding
• 3 1/2 cups milk
• 1 (8-ounce) container frozen whipped topping, thawed
• Frosting:
• 1 1/2 cups confectioners' sugar
• 1/2 cup cocoa
• 3 tablespoons butter, softened
• 1/3 cup milk
• 2 teaspoons light corn syrup
• 2 teaspoons pure vanilla extract

Preparation

Step 1

Butter the bottom of a 13 by 9 by 2-inch pan. Line with whole pan with Nilla wafers. In bowl of an electric mixer, mix pudding with milk; beat at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of whole Nilla wafers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of Nilla wafers.

For frosting, blend together sugar and cocoa. Add butter and milk, mixing well. Add corn syrup and vanilla. Stir until creamy. Cover cake with frosting and refrigerate for 24 hours.

Recipe courtesy Paula Deen