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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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CHOCOLATE ÉCLAIR CAKE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Slocum Estate in Rockwall, Texas in 1992. Ingredients:
1 box whole graham crackers |
6 ounce package instant vanilla pudding mix |
3 cups milk |
8 ounce carton frozen whipped topping thawed |
glaze |
1 cup granulated sugar |
1/8 teaspoon salt |
1/3 cup cocoa |
1/4 cup milk |
1/4 cup butter |
1 teaspoon vanilla extract |
Directions:
1. Butter rectangular pan and cover bottom with layer of whole graham crackers.
2. Mix pudding mix and milk beating well then fold in whipped topping.
3. Spread half of mixture over crackers in pan then cover with another layer of crackers.
4. Spread remaining mix over crackers then top with a layer of crackers.
5. In saucepan combine sugar, salt, cocoa and milk then bring to boil and boil one minute.
6. Remove from heat and add butter and vanilla then beat until smooth.
7. Spread on top of crackers then refrigerate overnight.
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