I received
this easy, delicious recipe from my cousin Carla McDowell, of Maysville, Ky., over
30 years ago, and it has been a family favorite since.
Chocolate Éclair Cake
Ingredients:
Filling:
- 2 (3.5 oz.) boxes French vanilla instant pudding
- 3 c. milk
- 1 (8 oz.) container Cool Whip
- Graham crackers
Topping:
- 1/3 c. cocoa
- 1 c. sugar
- 1/4 c. milk
- 1 stick (1/2 c.) butter (or margarine)
- 1 tsp. vanilla
Directions:
Filling:
- Combine pudding mix and milk; beat. Stir in Cool Whip.
- Place a layer of graham crackers in the bottom of a 9" x 13" dish. Spread 1/2 of the pudding mixture over the graham crackers. Repeat with another layer of graham crackers and pudding; then top with a final layer of graham crackers.
Topping:
- Bring cocoa, milk, and sugar to a full rolling boil; boil about 1 minute, stirring very frequently. Remove from heat and cool one minute. Add butter and vanilla; stir until butter is melted.
- Pour chocolate topping over the top layer of graham crackers.
- Refrigerate overnight, or at least 8 hours before serving.
A tip to
make this dessert even easier is to use a can of chocolate frosting. You can spread it right on the top layer of
graham crackers or warm it in the microwave for just a few seconds and then
pour it over the cake.
Personally,
I like to make it with three layers instead of two. It just seems to just give it more of a cake
texture, and the filling layers aren’t so heavy. You might need a few more
graham crackers if you want to try it that way.
However you
make it – enjoy!
