Chocolate Eclair Cake

Makes 12 large servings

You’ll need:
2 pkg. instant French vanilla pudding mix
3 cups fat-free milk
8 oz. fat-free cool whip, thawed
16 large, low fat, graham crackers

Chocolate Topping:
3 Tbsp. light butter
2 Tbsp. canola oil
1-1/2 cup confectioner’s sugar
7 Tbsp. cocoa powder
3 Tbsp. fat-free milk
2 Tbsp. white corn syrup
1 Tbsp. vanilla extract

Step 1: Mix pudding mix with milk, until slightly thickened. Fold in Cool Whip. In the bottom a 9 x 12 glass cake pan layer 1/2 of the graham cracker crumbs. Next, layer half of the French vanilla pudding. Repeat the graham cracker crumb layer and pudding mix layer.

Cover cake with plastic wrap and refrigerate overnight.

Step 2: Melt butter over medium heat in a large saucepan. Add canola oil, confectioner’s sugar, cocoa powder, milk, white corn syrup and vanilla extract, until chocolate syrup is thoroughly mixed. Remove from heat and set aside to slightly cool for about 10-15 minutes.

Remove chilled pudding cake from the refrigerator, remove plastic wrap and pour chocolate syrup over top. Cover cake and put back into refrigerator for another 6 hours or overnight.

Slice into 12 large squares and enjoy!

​Karen’s Note: This delicious cake recipe is from my husband Frank’s cousin Gerry. I’ve found that if you freeze it overnight for the 2nd step and then allow to slightly thaw for about 25-30 minutes, prior to serving that it is a bit more solidified to cut and serve. If the center of the cake is still frozen then microwave each piece individually for about 15 seconds, before serving.

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