Paula Deen'S Chocolate Eclair Cake

• Cake
• 1 (1 lb) box graham cracker
• 2 (3 1/4 ounce) boxes French vanilla instant pudding
• 3 1/2 cups milk
• 1 (8 ounce) container frozen whipped topping, thawed
• Frosting
• 3 cups confectioners' sugar
• 1 cup cocoa
• 6 tablespoons butter, softened
• 2/3 cup milk
• 4 teaspoons light corn syrup
• 4 teaspoons pure vanilla extract

1. Butter bottom of a 13x9 pan. Line with whole graham crackers.
2. Using electric mixer, mix pudding with milk. Beat at medium speed for 2 minutes.
3. Fold in whipped topping.
4. Pour half the pudding mixture over crackers.
5. Spread half of frosting over top. (see below how to make frosting).
6. Place another layer of whole graham crackers on top on frosting layer.
7. Pour remaining half of pudding mixture over top.
8. Cover with another layer of whole graham crackers.
9. Spread remaining half of frosting on top.
10. For Frosting: Blend together sugar and cocoa.
11. Add butter and milk, mixing well.
12. Add corn syrup and vanilla and stir until creamy.
13. Refrigerate cake for 24 hours before serving!
14. Note: Cooking time reflects refrigeration for 24 hours, rather than actual cooking time.

cake, graham cracker, milk, frozen whipped topping, frosting, sugar, cocoa, butter, milk, light corn syrup, vanilla

Taken from www.food.com/recipe/paula-deens-chocolate-eclair-cake-264304 (may not work)