Chocolate Eclair Cake

This cake has become a family favorite and is really too simple to make for how incredibly delicious it is!

Author: Nikki / chef in training
Modified by: Me

Chocolate Eclair Cake

INGREDIENTS

2 (3.4 oz) packages Vanilla Instant Pudding mix, dry
 3½ cups whole milk
12 oz. cool whip
 2 (14.4) oz packages graham crackers

 - FROSTING -
6 Tbsp. butter
6 Tbsp. milk
6 Tbsp. cocoa powder
2 cup powdered sugar

INSTRUCTIONS

1. Blend milk and vanilla pudding packets for about 2 minutes. Fold in Cool Whip. 2. In a 9x13 pan, Layer graham crackers to cover entire bottom of pan. You may need to cut and shape the crackers to fit nicely. 3. Pour half of pudding/cool whip mixture on top and level. 4. Put another layer of graham crackers to cover entire surface. Cut and shape crackers accordingly. 5. Put the second half of pudding/cool whip mixture on top and level. 6. Put the final layer of graham crackers on top with bumpy side down. This will help the top look more smooth when you go to put the frosting on top. Once again, cut and shape crackers accordingly to avoid pits and cracks. 7. FOR THE FROSTING: Microwave butter and milk just enough so that they are melted together. You do not need to boil it. Add cocoa powder and powdered sugar and whisk until well blended. The frosting is more like a soft silky consistency and should not be too runny or too thick. I usually have to add extra powdered sugar and coca until I get that perfect silky consistency. Pour frosting over top of the final layer of graham crackers and smooth out evenly. Refrigerate over night and dig in! This cake will not disappoint!