Eclair Cake

  • Currently 4/5
This Paula Dean recipe puts all the flavors of the classic French pastry into a tasty cake.
1 (1 lb) box graham crackers
2 (3 1/4 oz) boxes instant French vanilla pudding
3 1/2 cups milk
1 (8 oz) container frozen whipped topping, thawed
1 1/2 cups confectioners' sugar
1/2 cup cocoa
3 Tbsps butter, softened
1/3 cup milk
2 tsps light corn syrup
2 tsps pure vanilla extract
1. Butter the bottom of a 13 by 9 by 2-inch pan. Line with whole graham crackers.
2. In bowl of an electric mixer, mix pudding with milk; beat at medium speed for 2 minutes. Fold in whipped topping.
3. Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers.
4. For frosting, blend together sugar and cocoa. Add butter and milk, mixing well. Add corn syrup and vanilla. Stir until creamy. Cover cake with frosting and refrigerate for 24 hours.
Yield: 20-24 servings
Dish   CakePrep Time   less than 15 minutes
Cooking Time   more than 2 hours

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