Chocolate Eclair Cake

• Filling
• 1 box graham cracker
• 2 boxes instant vanilla pudding
• 3 cups milk
• 1 (8 ounce) container Cool Whip
• Topping
• 1/4 cup milk
• 1 cup sugar
• 1/2 cup butter
• 1/3 cup baking cocoa
• 1/8 teaspoon salt
• 1 teaspoon vanilla
• 8 ounces good quality sweetened chocolate

1. Filling: Mix together pudding and milk.
2. Fold in Cool Whip, and mix well.
3. Butter a 9 x 13" cake pan.
4. Place a layer of crackers in the pan.
5. Top with half of the pudding mixture, then add another layer of crackers, and the remaining pudding.
6. End with a third layer of crackers, and set aside.
7. Topping: Blend milk, cocoa, sugar and salt and bring to a boil.
8. Cook and stir for 1 minute, and remove from heat.
9. Stir in butter and vanilla.
10. Mix well, and allow to cool.
11. Spread cooled mixture on top of cake, and refrigerate for at least 8 hours.
12. Just before serving, decorate top with chocolate curls by peeling chocolate bar with a vegetable peeler.

filling, graham cracker, vanilla pudding, milk, topping, milk, sugar, butter, baking cocoa, salt, vanilla, chocolate

Taken from www.food.com/recipe/chocolate-eclair-cake-55847 (may not work)