Sabtu, 19 November 2011
Eclair Cake
20.58 | 
Diposting oleh
nugroz
£ 1 1 box Honey Graham Crackers **2 small or regular instant vanilla pudding *2 3 / 4 c. Milk1 8 oz container Cool WhipFrosting:1 can Duncan Hines Chocolate Buttercream frosting, soft forabout 10 seconds in the microwave so that it spread easilythe upper layer of the cake.OR1 package. Choco-bake (unsweetened liquid chocolate)2 tsp. White Diamonds2 tsp. Vanilla3 T. soft margarine1 1 / 2 c. Powdered sugar3 T. milkButter 9x13 pan ", and layer with whole Graham Crackers.Prepare pudding according to pkg. Direction and let cool, or forInstant pudding, pudding mix and milk. Blend in cool whip.Put half of pudding mixture over crackers. Layer more crackers overPudding. Top with the rest of the pudding. Cover with a layer of crackers.You have 3 layers of crackers.Refrigerator for 2 hours. before frosting.Frosting:Beat all ingredients, stir smooth glaze. Frost cake andRefrigerator for 2 hours.Cake can be frozen.Makes 10-16 servingsNote:* Chocolate pudding can be used.* French vanilla pudding may be used.** Chocolate Graham Crackers can be used.
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Chocolate receipt
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