Eclair Cake

Hi Chocolate Peeps,

Isn't about time there was a cake recipe here...?

Well then, let's get to it, here's...

Eclair Cake

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

Frosting:
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.
OR
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 9x13" 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.

Frosting:
Beat all frosting ingredients until smooth. Frost cake and
refrigerate 2 hrs.

Cake can be frozen.

Makes 10-16 servings

Note:
*Chocolate pudding can be used.
*French Vanilla pudding can be used.
**Chocolate graham crackers can be used.

Well, this one is a pretty simple cake to make. Kids would really like this one. What do you think? Feel free to post your comments.

Chocolate Pies, chocolate bars(can't wait!), chocolate balls, chocolate bread, biscotti, chocolate cookies(oh yeah!) are coming your way...

God Bless,
Yoon Ho Um

P.S. Almost forgot to mention chocolate ice cream... sweet!

P.P.S. In the next post you'll find out how to make... Chocolate Eclair Cake