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Éclair Cake

February 20, 2017

Éclair Cake


1 lb. honey graham crackers

2 small instant vanilla pudding

2 ¾ cups milk

8 oz. Cool Whip



1 pkg. Choco-bake (unsweetened liquid chocolate)

2 tsp. white Karo syrup

2 tsp. vanilla

3 Tbsps. butter, soft

1 ½ cups powdered sugar

3 Tbsps. milk



Butter 9×13 pan and layer with whole graham crackers.   Mix pudding and milk and blend in cool whip.   Put ½ pudding mixture over crackers.   Layer more crackers over pudding.   Top with rest of pudding.   Cover with a layer of crackers (3rd layer).   Chill for 2 hours before frosting.   Beat all frosting ingredients until smooth.   Frost cake and chill for 2 hours.   Can be frozen.



In place of Choco-bake you may substitute 3 tablespoons baking cocoa and 1 tablespoon shortening for each packet of pre-melted unsweetened chocolate.


In place of white Karo syrup you may us honey.

Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks

From → Uncategorized

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