Chocolate Eclair Cake

[Guest guest]

Chocolate Eclair Cake

 

Pastry:

1 cup water

1 cup flour

1/2 cup margarine

4 Eggs

1/4 tsp salt

In medium saucepan, combine first 3 ingredients. Bring to a boil and

cook until margarine is melted. Remove from heat, add flour and stir

until blended. Beat in eggs one at a time.

 

Spoon into greased & floured 9x13 pan. Bake at 400 for 40 to 50 minutes

or until golden brown. Cool on rack.

When cool, lift from pan and cut into 2 layers.

 

Filling:

2 - 3oz packages Instant French Vanilla

Pudding

2 1/4 cup milk

1 tsp vanilla

12 oz container Cool Whip

Combine pudding, milk, and vanilla. Fold in Cool Whip. Spread on bottom

layer of pastry, put on top layer.

 

Frost w/:

2 oz unsweetened chocolate

1 cup confectioner sugar

 3 Tbsp margarine

 3 Tbsp milk

              

Melt chocolate and margarine and add milk, vanilla and sifted sugar.

Chill Until Ready to Devour!!

[Guest guest]

This is really easy and really good.

With kindness,

Beth

 

 

Chocolate Éclair Cake

 

1 box Graham Crackers

2 small (Or one large) box vanilla instant pudding

3 cups milk

8 or 9 ounce cool whip

2 cans milk chocolate frosting (Warm slightly to spread easier)

 

Line a 9 X 13 pan with whole graham cracker squares. Mix pudding in milk and fold in cool whip. Spoon half of pudding mixture over crackers. Repeat layer of crackers and remaining pudding. Top pudding with a third layer of whole graham crackers. Spread frosting over top.

**Refrigerate overnight (This is really important to get the crackers the softness they need to be or it will not be as good.)

 

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