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Chocolate Eclair Cake


1 stick unsalted butter or margarine
1 cup sugar
1/2 cup cocoa
3-1/4 cups milk, divided
2 3.4 oz pkgs Instant French Vanilla Pudding Mix
8 oz container Cool Whip
Graham Crackers

Melt 1 stick unsalted butter or margarine in saucepan. Stir in 1 cup sugar, 1/2 cup cocoa, and 1/4 cup milk. Bring to boil over medium-high heat. Boil for 1 minute, stirring constantly, Set aside.

Beat 3 cups milk and two 3.4 ounce packages instant French vanilla pudding mix until thickened. Stir in one 8-ounce container Cool Whip and set aside.

Lay enough graham crackers side by side to cover the bottom of a 9 x 13 inch baking pan. Spread half of the vanilla filling over the crackers. Place as many as the remaining crackers as necessary to form another layer over the pudding. Top with the remaining pudding. Spread the chocolate frosting over the pudding. Chill overnight.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.