*  Exported from  MasterCook  *
 
                           Chocolate Eclair Cake
 
 Recipe By     : Morris Hymes <mhymes@DC.INFI.NET>
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      SMALL PKGS    FRENCH VANILLA INSTANT PUDDING
    3      CUPS          MILK AND 3 TBSP MILK (FOR TOPPING)
   12      OZ.           COOL WHIP TOPPING
    1      BOX           PLAIN GRAHAM CRACKERS
    4                    UNSWEETEN CHOCOLATE SQUARES
    2      TSP           LIGHT CORNSYRUP
    1      TSP           VANILLA OR PEPPERMINT EXTRACT (FOR MINT FL
    3      TBSP          SOFT BUTTER
      3/4  CUP           CONFECTIONERS SUGAR
 
 MIX PUDDING WITH 3 CUPS OF MILK TOGETHER.  FOLD IN COOL WHIP.  SET ASIDE.
 LAYER 13 X 9 PAN WITH WHOLE GRAHAM CRACKERS.  TOP CRACKERS WITH HALF OF
 PUDDING MIXTURE.  LAYER WITH CRACKERS AND PUDDING MIXTURE AND END WITH
 CRACKERS.
 
 TOPPING:  MELT CHOCOLATE SQUARES.  MIX IN BOWL, MELTED CHOCOLATE WITH CORN
 SYRUP, 3 TBSP MILK, VANILLA, BUTTER, AND SUGAR.  ADD MORE SUGAR TO TASTE, IF
 NEEDED.  SPREAD ON TOP OF CRACKERS.   REFRIGERATE CAKE FOR SEVERAL HOURS.
 
                    
 
 
 
 
 
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