Chocolate Eclair Cake

12 Servings

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Chocolate Eclair Cake Ingredients

3 pk (small) french vanilla	4 Squares unsweeten chocolate
3 c Milk and	2 ts Light cornsyrup
3 tb Milk (for topping)	1 ts Vanilla or peppermint
12 oz Cool whip topping	3 tb Soft butter
1 Box plain graham crackers	3/4 c Confectioners sugar

Instructions for Chocolate Eclair Cake

From: Morris Hymes Date: Tue, 2 Jul 1996 20:56:47 -0400 MIX PUDDING WITH 3 CUPS OF MILK TOGETHER. FOLD IN COOL WHIP. SET ASIDE. LAYER 13 X 9 PAN WITH WHOLE GRAHAM CRACKERS. TOP CRACKERS WITH HALF OF PUDDING MIXTURE. LAYER WITH CRACKERS AND PUDDING MIXTURE AND END WITH CRACKERS. TOPPING: MELT CHOCOLATE SQUARES. MIX IN BOWL, MELTED CHOCOLATE WITH CORN SYRUP, 3 TBSP MILK, VANILLA, BUTTER, AND SUGAR. ADD MORE SUGAR TO TASTE, IF NEEDED. SPREAD ON TOP OF CRACKERS. REFRIGERATE CAKE FOR SEVERAL HOURS. EAT-L DIGEST 1 JULY 96 From the EAT-L recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: UnassignedCuisine: Uncategorized