Chocolate Éclair Cake

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!