We had a family gathering over Labor Day weekend. It’s been a tradition in my family of origin for as long as I can remember. We used to get together at my grandparents’ farm, or go to a park or some halfway point. We always shared food prep. This year I fixed a Chocolate Éclair Cake. I used a recipe that was passed down from my aunt and was included in my mom’s cookbook, Cooking With the Cooks.
Here is my Aunt Ree’s recipe!
Chocolate Éclair Cake
1 box graham crackers (16 oz)
2 (3 oz) boxes French vanilla (or regular vanilla) instant pudding mix
3 cups whole milk
1 8 oz carton Cool Whip
Mix pudding with milk according to directions on the box. Add Cool Whip to pudding. Put a layer of crackers in the bottom of a 9×13 inch dish or pan, Add a layer of pudding and continue to alternate crackers and pudding, ending with crackers.
1 stick butter
1 lb. powdered sugar 6 Tbsp. milk
5 Tbsp. cocoa
Cook butter, cocoa and milk on medium heat until it starts to bubble. Mix powdered sugar with cocoa mixture, adding more milk if it’s too thick. Spread on top of graham crackers.
Note: You can use 1 can of ready-to-spread milk chocolate frosting thinned with water for topping if desired. Refrigerate.
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