Paula Deen’s Chocolate Eclair Cake
(from saymyname’s recipe box)
Source: Paula Deen
Serves 20 peopleCategories: Cake, Dessert, Paula Deen
Ingredients
- Cake:
- 1 (1 lb) box graham cracker
- 2 (3 1/4 ounce) boxes French vanilla instant pudding
- 3 1/2 cups milk
- 1 (8 ounce) container frozen whipped topping, thawed
- Frosting:
- 3 cups confectioners' sugar
- 1 cup cocoa
- 6 tablespoons butter, softened
- 2/3 cup milk
- 4 teaspoons light corn syrup
- 4 teaspoons pure vanilla extract
Directions
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Butter bottom of a 13×9 pan. Line with whole graham crackers.
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Using electric mixer, mix pudding with milk. Beat at medium speed for 2 minutes.
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Fold in whipped topping.
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Pour half the pudding mixture over crackers. Spread half of frosting over top. (see below how to make frosting).
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Place another layer of whole graham crackers on top on frosting layer.
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Pour remaining half of pudding mixture over top.
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Cover with another layer of whole graham crackers.
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Spread remaining half of frosting on top.
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For Frosting: Blend together sugar and cocoa.
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Add butter and milk, mixing well.
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Add corn syrup and vanilla and stir until creamy.
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Refrigerate cake for 24 hours before serving