Chocolate Éclair Cake Recipe

Ingredients:

For the filling:

• 1 (3.5 oz) package instant vanilla pudding mix
• 1 (8 oz) container frozen whipped topping, thawed
• 3 cups milk
• 1 package graham crackers

For the topping:

• 1/4 cup cocoa powder
• 1 cup granulated sugar
• 1/4 cup milk
• 1/2 cup butter
• 1 teaspoon vanilla extract

Instructions:

1. Prepare the filling:
   • In a medium bowl, mix the pudding mix with 3 cups of milk and blend until it starts to thicken.
   • Fold in the thawed whipped topping until well combined.
2. Assemble the layers:
   • In a 9×13-inch baking dish, arrange a layer of graham crackers to cover the bottom.
   • Spread half of the pudding mixture over the graham crackers.
   • Add another layer of graham crackers on top of the pudding mixture.
   • Spread the remaining pudding mixture over the second layer of graham crackers.
   • Add a final layer of graham crackers on top.
3. Prepare the chocolate topping:
   • In a medium saucepan, combine the cocoa powder, granulated sugar, and milk.
   • Bring the mixture to a boil, stirring constantly.
   • Remove from heat and add the butter and vanilla extract, stirring until the butter is melted and the mixture is smooth.
4. Finish the cake:
   • Pour the warm chocolate mixture over the top layer of graham crackers, spreading it evenly.
   • Sprinkle crushed nuts over the chocolate topping if desired.
   • Refrigerate the cake for at least 4 hours, or overnight, to allow the graham crackers to soften.
5. Serve:
   • Cut into squares and serve chilled.

Enjoy your homemade chocolate éclair cake!