Wednesday, April 21, 2010

Eclair Cake

1 (1-pound) box graham crackers
2 (3 1/4-ounce) boxes instant French vanilla pudding
3 1/2 cups milk
1 (8-ounce) container frozen whipped topping, thawed

1 1/2 cups confectioners' sugar
1/2 cup cocoa
3 tablespoons butter, softened
1/3 cup milk
2 teaspoons light corn syrup
2 teaspoons pure vanilla extract

Butter the bottom of a 13 by 9 by 2-inch pan. Line with whole graham crackers. In bowl of an electric mixer, mix pudding with milk; beat at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers.

For frosting, blend together sugar and cocoa. Add butter and milk, mixing well. Add corn syrup and vanilla. Stir until creamy. Cover cake with frosting and refrigerate for 24 hours.

From whence it came: This is one of Paula Deen's recipes, so you know it's good! The Spy Who Loves Me had this dessert somewhere and came home and raved about it so I Googled it and found a recipe for it on my friend Paula's web site. I love you, Paula Deen. Please invite me on your show. We'd have so much fun stirring it up together! And if you want to surprise me and have Tim McGraw come out while we're cooking, you'll make me the happiest girl in the whole wide world. Just give me a tiny bit of notice so I can lose about 40 pounds and get a face lift!

Why it's blogable: It's kind of different and out of the ordinary. I'd never heard of it before, and it's really good. It's easy to make and the teen son is a lover of it! One year he asked to have it as his birthday the the sand. We managed to keep the sand out of it and it was super good!

Hope you enjoy stirring it up!

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