*  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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