Subj : Chocolate Eclair Cake
To   : All
From : Mojo
Date : Sun Jun 19 2016 12:23 pm

Chocolate Eclair Cake


Ingredients:

    2 (3 ounce) packages instant vanilla pudding mix
    3 cups milk
    1 (8 ounce) container frozen whipped topping, thawed
    1 (16 ounce) package chocolate graham crackers
    ¬ cup milk
    ? cup unsweetened cocoa powder
    1 cup white sugar
    2 tablespoons butter
    1 teaspoon vanilla extract

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Directions: In a large bowl, combine pudding mix and 3 cups milk; mix well.
Fold in whipped topping and beat with mixer for 2 minutes. In a buttered
9-by-13 inch baking dish, spread a layer of graham crackers on the bottom of
the dish. Spread « of the pudding mixture over crackers, then top with graham
crackers.

Spread remaining pudding over crackers; top second pudding layer with another
layer of crackers. To make topping, in a medium saucepan over medium-high heat,
combine ¬ cup milk, cocoa, and sugar and allow to boil for 1 minute; remove
from heat and add butter and vanilla. Mix well and cool. Pour sauce over graham
cracker layer and refrigerate until set; serve.
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