Chocolate Eclair Cake

This is a recipe that was very popular in the '70's. Easy to put together and quite delicious.

• Ready In: 30 mins
• Serves: 8

Ingredients

• Filling

• 1  box graham cracker
• 2  boxes instant vanilla pudding
• 3  cups milk
• 1 (8 ounce) container Cool Whip

• Topping

• 1⁄4 cup milk
• 1  cup sugar
• 1⁄2 cup butter
• 1⁄3 cup  baking cocoa
• 1⁄8 teaspoon salt
• 1  teaspoon vanilla
• 8  ounces  good quality sweetened chocolate

Directions

1. Filling: Mix together pudding and milk.
2. Fold in Cool Whip, and mix well.
3. Butter a 9 x 13" cake pan.
4. Place a layer of crackers in the pan.
5. Top with half of the pudding mixture, then add another layer of crackers, and the remaining pudding.
6. End with a third layer of crackers, and set aside.
7. Topping: Blend milk, cocoa, sugar and salt and bring to a boil.
8. Cook and stir for 1 minute, and remove from heat.
9. Stir in butter and vanilla.
10. Mix well, and allow to cool.
11. Spread cooled mixture on top of cake, and refrigerate for at least 8 hours.
12. Just before serving, decorate top with chocolate curls by peeling chocolate bar with a vegetable peeler.