Chocolate Eclair Cake

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Chocolate Eclair Cake

2 (3 ¾ ounce) boxes vanilla instant pudding

3 cups milk

8 ounces non-dairy whipped topping

1 box graham crackers

2 ounces unsweetened liquid chocolate

2 teaspoons light corn syrup

2 teaspoons vanilla extract

3 tablespoons soft butter

1 ½ cups powdered sugar

3 tablespoons milk


Mix the pudding with the 3 cups of milk; fold in the whipped topping. Line a 13 x 9-inch pan with the crackers. Spread one half of the pudding mixture on the crackers. Add another layer of crackers and spread them with the remaining pudding mixture. Refrigerate for 2 hours. Beat the chocolate, corn syrup, vanilla, butter, sugar and 3 tablespoons of milk until it’s smooth and creamy. Spread this over the top layer of the pudding in the pan. Keep covered and refrigerate.

Source: Steeped in Tradition, Wimmer Brothers, 1986

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