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Chocolate Eclair Dessert Cake

Guest Author - Sandy Moyer

Chocolate Eclair Dessert Cake

  • 2 boxes (3 oz. size) instant vanilla or instant French Vanilla pudding mix
  • 3 cups milk
  • 1 tub (8 oz.) frozen whipped topping, thawed
  • 1 box (16 oz.) graham crackers

    Frosting - Use 1 can ready-to-spread dark chocolate frosting or try this recipe.

  • 2 squares unsweetened chocolate
  • 1-1/2 cups confectioners sugar
  • 2 T. light corn syrup
  • 6 T. butter, softened
  • 2 tsp. vanilla
  • 3 T. milk

Preparation -
Use a 9" x 13" covered cake pan for this recipe. Line the bottom of the pan with graham crackers. In a large mixing bowl, combine the pudding mix and 3 cups milk. Beat at medium speed for 2 minutes. Fold in the whipped topping. Spread half of the pudding mixture over the graham crackers. Add a second layer of graham crackers. Add the rest of the pudding mixture, then cover with a third layer of graham crackers. Chill for 2 hours.

To prepare the chocolate frosting -
In a medium bowl, mix all the frosting ingredients together. Beat on high speed for 2 minutes. Spread over the top layer of graham crackers. Cover the pan and refrigerate for 10 to 12 hours before serving.


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Content copyright © 2015 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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