Chocolate Eclair Cake
Description
This is an easy to prepare icebox cake that everyone will love. It's best to make it a day in advance which makes it the perfect dessert for busy holidays and special events.
Ingredients
Cake:
14.4 oz. box honey graham crackers
2 - 3.4 oz. packages French Vanilla Instant Pudding
2 1/2 c. milk
12 oz. Cool Whip, thawed
Frosting:
2 oz. unsweetened baking chocolate
2 t. white corn syrup
1 t. real vanilla
3 T. real butter
1 1/2 c. powdered sugar
3 T. milk
Directions
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Use a hand mixer to mix pudding with milk in a medium size bowl; fold in Cool Whip.
Butter the sides and the bottom of a 9x13 inch pan. Lay whole graham crackers on the bottom; pour half of the pudding mixture on top; add another layer of graham crackers on top; pour the remaining pudding mixture on top; add one more layer of graham crackers.
Frosting:
In a double boiler, mix the baking chocolate with the corn syrup over medium heat; stir until smooth. Add vanilla, butter, milk and powdered sugar; stir until combined.
Spread the frosting over the graham crackers. Cover. Refrigerate 8 hours before serving.
24 servings.
*Tip: One can of milk chocolate store bought frosting could be substituted for the homemade frosting, if desired. Remove the lid and foil cover. Microwave 20 seconds, stir, and spread over graham crackers.