Chocolate Eclair Cake

The only time we eat graham crackers is when we eat s'mores and since s'mores season is coming to an end I needed to use up the rest of the box...

I remember my friend Heather bringing this to some get together and saying that it was really easy. The prep time also says 10 minutes. So, why did it take me an hour? Oh well. I was a little bitter but the raves made it worth it. There were several recipes online and I chose this one because a) it was from Paula Deen and I think she is nice and jolly and b) because this didn't used canned frosting- I try to avoid that stuff when I can.

Eclair Cake
Prep Time:
10 min (whatever)
Serves:
20 to 24 servings

Cake:

1 (1-pound) box graham crackers

2 (3 1/4-ounce) boxes instant French vanilla pudding

3 1/2 cups milk

1 (8-ounce) container frozen whipped topping, thawed (I used "lite")

Frosting:

1 1/2 cups confectioners' sugar

1/2 cup cocoa

3 tablespoons butter, softened

1/3 cup milk

2 teaspoons light corn syrup

2 teaspoons pure vanilla extract

Butter the bottom of a 13 by 9 by 2-inch pan. Line with whole graham crackers. In bowl of an electric mixer, mix pudding with milk; beat at medium speed for 2 minutes. Fold in whipped topping. 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.

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.

My changes: I cute the recipe in half. I assembled them in several small square containers. We ate the cake two hours later and it was just as good as 24 hours later.