Chocolate Eclair Cake - cooking recipe

Ingredients

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

Preparation

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