Chocolate Eclair Cake

• Filling
• box graham cracker1 box
• boxes instant vanilla pudding2 boxes
• cups milk↗3 cups
• (8 ounce) container Cool Whip1 ounce
• Topping
• cup milk↗1⁄4 cup
• cup sugar↗1 cup
• cup butter↗1⁄2 cup
• cup baking cocoa↗1⁄3 cup
• teaspoon salt↗1⁄8 teaspoon
• teaspoon vanilla↗1 teaspoon
• ounces good quality sweetened chocolate↗8 ounces

Step-by-step instructions

1. 1

   Filling: Mix together pudding and milk.

2. 2

   Fold in Cool Whip, and mix well.

3. 3

   Butter a 9 x 13" cake pan.

4. 4

   Place a layer of crackers in the pan.

5. 5

   Top with half of the pudding mixture, then add another layer of crackers, and the remaining pudding.

6. 6

   End with a third layer of crackers, and set aside.

7. 7

   Topping: Blend milk, cocoa, sugar and salt and bring to a boil.

8. 8

   Cook and stir for 1 minute, and remove from heat.

9. 9

   Stir in butter and vanilla.

10. 10

    Mix well, and allow to cool.

11. 11

    Spread cooled mixture on top of cake, and refrigerate for at least 8 hours.

12. 12

    Just before serving, decorate top with chocolate curls by peeling chocolate bar with a vegetable peeler.