Chocolate Eclair Cake

You know when your cousins have a grandma, but it's not your grandma?

It's like, kinda weird. 

At least to me.

Anyway, my cousins have a grandma.

And at her grandson aka my cousin's request, she made this amazingly delicious cake.

Chocolate Eclair Cake!

Good news!

It's a no bake cake. 

Or maybe that is bad. I like using my oven.

It heats my house.

Because I don't.

I'm cheap like that.

Although I did use my stovetop for this recipe.

So that counts.

Anyway, it was my cousin's birthday, and he wanted Chocolate Eclair Cake.

TO. DIE. FOR.

I knew I needed the recipe.

And I also needed an excuse to MAKE the recipe.

Good news. 

I found one.

More on that tomorrow. 

But for now.

Chocolate Eclair Cake.

Step 1: Gather Your Gear.
Step 2: Layer the bottom of a 9x13 dish with Graham Crackers
Step 3: Whip up Instant Vanilla Pudding. And Milk.
Step 4: Fold in Cool Whip.  *Side note: I love when recipes tell me to fold things in. We had to take "Foods" in 6th grade - which is essentially cooking, and Ms Mitsuda taught us how to fold. We learned with blueberries. In muffins. It's not that crazy of a concept. But my mind was blown. 
Step 5: Pour half of the pudding mixture over graham crackers
Step 6: Smooth out pudding mixture, and start melting your chocolate. I used the double boiler method. And it's a good thing I started at this point. It kind of took a while since I didn't chop the chocolate into smaller pieces.
Step 7: Layer second layer of graham crackers (is that redundant?)
Step 8: Pour remaining pudding mixture over graham crackers.
Step 9: Smooth. Like a criminal.
Step 10: Layer final graham cracker layer (seriously, can I say layer twice?)
Step 11: Add Vanilla and Corn Syrup to Chocolate Mixture.
Step 12: This is where I kinda goofed. I took the chocolate off the boiler. And added the powdered sugar. Everything got stiff and not gooey. I couldn't mix the sugar with the chocolate. Hot mess. Only not hot.
Step 13: Return chocolate to double boiler, mixing in powdered sugar. Skip this step if you are smart and keep chocolate on the boiler!
Step 14: Mix until shiny again!
Step 15: Pour well mixed, shiny, and gooey chocolate over top layer of graham crackers.
Step 16: Using a greased offset spatula (patting myself on the back for thinking to do that) spread chocolate mixture until smooth. Go fast. It firms up quickly and wont be spreadable.
Step 17: Take a few pictures of your gorgeous creation and refrigerate for at least 4-6 hours, preferably overnight.

Totally yum!

Here is the formal recipe:

Choclate Eclair Dessert

2 - Packages Instant Vanilla or French Vanilla Pudding

3 - Cups Milk

1 - 9 oz carton Cool Whip

Line 9x13" pan with whole graham crackers.

Mix pudding with milk and add or fold in cool whip.

Spread 1/2 of mixture over graham crackers.

Cover with another layer of graham crackers.

Cover with remainder of the pudding mixture.

On top of all this put a final layer of whole graham crackers.

Top with chocolate icing.

Chocolate Icing

2 - Squares Baker Unsweetened Chocolate
3 - Tbsp Margarine (I used butter, and had to use two additional Tbsp)

2 - Tbsp Corn Syrup

1 - Tsp Vanilla

1 1/2 Cups - Confectioners Sugar

Melt chocolate, margarine together and add corn syrup and vanilla.

Beat in confectioners sugar and then spread immediately over final layer of

 graham crackers.

Refrigerate at least 4 - 5 hours.

Better tasting if made the day before serving.

Courtesy of Grandma (not mine) Lee