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Tuesday, December 13, 2011

Éclair Cake


By: Emily Jensen

Chocolate Frosting Ingredients:
1½ c. powdered sugar
½ cube margarine
3 T. hot milk
3 T. cocoa

Chocolate Frosting Directions:
Mix all ingredients together.

Cake Ingredients: 
2 sm. pkgs. french vanilla instant pudding
3½ c. milk
8 oz. whipped topping
graham crackers
Cake Directions:
Line 9″ x 13″ pan with graham crackers (not crushed).
Mix pudding with milk. Stir inwhipped topping and spread on graham crackers. Top with another layer of graham crackers and spread on chocolate frosting. Put in fridge overnight to soften crackers and make them cake-like.

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