Chocolate Eclaire Cake

By: Christy

I'm 100 % biased when it comes to this recipe. One of my grandmother's has been making this classic for years and I absoultley love it! It always seems food tastes better when it's made with emotions and great memories and that may be why this recipe and its vanilla pudding goodness came to mind when we chose the topic of baking with vanilla this week. This recipe is super light and fluffy on bottom countered with a dense chocolate fudge topping. SO Yummy! This recipe perserves well too... honestly I think it is actually better after a day or so when the graham crackers have really melded into the pudding mixture.

Eclaire Cake

1 large box instant vanilla pudding mix

2 1/2 cup milk

8 ounces cool whip

graham crackers

Mix pudding and milk until thick. Add cool whip and mix together. Alternate layers of pudding and graham crackers in large pan (usually a 9x13). Put crackers on top and frost.

Frosting

1 stick butter

2 cups sugar

3 tablespoons cocoa

1/4 cup milk

powdered sugar (about 1 1/2 cups usually)

Mix sugar, cocoa, milk and butter together in a sauce pan. Bring to full boil. Add powdered sugar until thick (it will thicken even more once it is actually cool). Keep in refrigerator.

From my grandmother's kitchen to yours! Have a SWEET day!
Christy