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Chocolate Eclaire Cake
a light cake with that little touch of richness
CAKE
2 small boxes of instant vanilla pudding.
3 and a half cups milk
9oz cool whip
box of gram crackers
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FROSTING
2 squares unsweetend chocolate
3 TBL'S. margarine
1 tsp. vinilla
2 tsp. white karo syrup
1 and a half cups powderd sugar

 

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CAKE
combine pudding and milk in a bowl. Beat until thickStir in cool whip by hand. Line 9*13in pan with crackers (fill the bottom). Spoon half of mixture on crakers. Add another layer of crackers and then the remaining pudding mix. Top with a layer of crackers.
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FROSRING
Melt chocolate and mararinge together. add remaining ingridiants until stirred (will be thick but runny). Spread over top layer of crackers. Refrigerate overnight prior to serving

Preparation Time: Serves:
Recipe Origin: United States
Submitted by:
Allison
Illinois
United States
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