What's For Dinner Wednesday's??

While my mom was here to help watch the kids she brought stuff with to bake.  One of the recipes was an eclair cake (from Paula Deen).  It was sooo yummy.  Here is the recipe and pictures that Anastasia took of them baking together.

ECLAIR CAKE

Ingredients & Directions:

Cake: 1 1-pound box graham crackers 2 3 1/4 ounce boxes instant French vanilla pudding 3 1/2 cups milk 1 8-ounce container frozen whipped topping, thawed Frosting: 1 1/2 cups confectioner's sugar 1/2 cup of unsweetened cocoa 3 tablespoons butter, softened 1/3 cup milk 2 teaspoons light corn syrup 2 teaspoons pure vanilla extract Butter the bottom of a 13x9x2-inch pan. Line the whole pan with graham crackers. In bowl of an electric mixer, mix pudding with milk; beat at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers. For frosting, blend together sugar and cocoa. Add butter and milk, mixing well. Add corn syrup and vanilla. Stir until creamy. Cover cake with frosting and refrigerate for 24 hours. Yield: 20 to 24 Preparation time: 10 minutes Cooking time: Allow 24 hours to cool in refrigerator Ease of Preparation: Easy Recipe Courtesy of Paula Deen

Baking with Grandma: