ECLAIR CAKE

Eclair Cake image

At Fourth of July cookouts or Christmas family and church get-togethers, I am always asked to bring this. This is even what my daughter asks me to prepare as her birthday cake. Simple to prepare but elegant tasting. I have tried versions with regular chocolate frosting but this is so much better. I hope you enjoy this recipe.

Provided by carolinafan

Categories Dessert

Time 4h

Yield 1 cake, 16 serving(s)

Number Of Ingredients 10

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Ingredients

1 (1 lb) box honey graham crackers
2 small instant vanilla pudding
2 3/4 cups milk
1 (8 ounce) container Cool Whip
1 (1 ounce) package Choco-bake (unsweetened liquid chocolate)
2 teaspoons white Karo
2 teaspoons vanilla
3 tablespoons soft margarine
1 1/2 cups powdered sugar
3 tablespoons milk

Steps:

Cake-----------.
Butter 9x13 inch pan and layer with whole graham crackers.
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 hours before frosting.
Frosting-----------.
Beat all frosting ingredients until smooth.
Frost cake and refrigerate 2 hours.
Can be frozen.

Nutrition Facts : Calories 260.2, Fat 10.2, SaturatedFat 4.9, Cholesterol 6.3, Sodium 225.9, Carbohydrate 39.1, Fiber 0.8, Sugar 23.4, Protein 3.6

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