Eclair Cake Recipe
1 1 lb. box honey graham crackers**
2 small regular OR instant vanilla pudding*
2 3/4 c. milk
1 8 oz. container Cool Whip
1 can Duncan Hines Chocolate Buttercream frosting, softened for about 10 seconds in the microwave, so that it will spread easily across the top layer of the cake.
1 pkg. Choco-bake (unsweetened liquid chocolate)
2 tsp. white Karo
2 tsp. vanilla
3 T. soft margarine
1 1/2 c. powdered sugar
3 T. milk
Butter 9×13″ pan, and layer with whole graham crackers.
Prepare pudding according to pkg. direction, and let cool, or for instant pudding, mix pudding and milk. Blend in cool whip.
Put 1/2 pudding mixture over crackers. Layer more crackers over pudding.
Top with rest of pudding. Cover with a layer of crackers.
You will have 3 layers of crackers.
Refrigerate for 2 hrs. before frosting.
Beat all frosting ingredients until smooth. Frost cake and refrigerate 2 hrs.
Cake can be frozen.
Makes 10-16 servings
*Chocolate pudding can be used.
*French Vanilla pudding can be used.
**Chocolate graham crackers can be used.
July 23, 2014
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July 11, 2014