Recipe for Chocolate Eclair Cake -- author unknown

2 packages French vanilla pudding (small)
3 cups milk
1 box graham crackers
1 container (9 ounces) Cool Whip

Line 9 x 13 pan with graham crackers.  Mix pudding with milk.  Add thawed Cool Whip.  Place a layer of pudding/Cool Whip mix in pan over crackers.  Alternate crackers and pudding mix, ending with crackers.  Cover with canned chocolate frosting warmed in microwave or following recipe:

Recipe for Chocolate Frosting -- author unknown

3 tablespoons cocoa
3 tablespoons hot coffee
3 tablespoons butter
1 ½ cups powdered sugar

Blend cocoa, butter and powdered sugar.  Add coffee.  Spread over top of Chocolate Eclair Cake.  Refrigerate Chocolate Eclair Cake for at least 12 hours.

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