Paula Deen's Chocolate Eclair Cake

Total Time: 24 hrs 20 mins Preparation Time: 20 mins Cook Time: 24 hrs

Ingredients

• Servings: 20
• 1 (1 lb) box graham cracker
• 2 (3 1/4 ounce) boxes french vanilla instant pudding
• 3 1/2 cups milk
• 1 (8 ounce) container frozen whipped topping, thawed
• 3 cups confectioners' sugar
• 1 cup cocoa
• 6 tablespoons butter, softened
• 2/3 cup milk
• 4 teaspoons light corn syrup
• 4 teaspoons pure vanilla extract

Recipe

• 1 butter bottom of a 13x9 pan. line with whole graham crackers.
• 2 using electric mixer, mix pudding with milk. beat at medium speed for 2 minutes.
• 3 fold in whipped topping.
• 4 pour half the pudding mixture over crackers.
• 5 spread half of frosting over top. (see below how to make frosting).
• 6 place another layer of whole graham crackers on top on frosting layer.
• 7 pour remaining half of pudding mixture over top.
• 8 cover with another layer of whole graham crackers.
• 9 spread remaining half of frosting on top.
• 10 for frosting: blend together sugar and cocoa.
• 11 add butter and milk, mixing well.
• 12 add corn syrup and vanilla and stir until creamy.
• 13 refrigerate cake for 24 hours before serving!
• 14 note: cooking time reflects refrigeration for 24 hours, rather than actual cooking time.