Chocolate Eclair Cake

1 c. sugar

pinch of salt

3 1/4 c. milk, divided

graham crackers

8 oz. cool whip, thawed

1/2 stick margarine

1/2 c. cocoa

1 t. vanilla

2 small pkgs instant vanilla pudding, French vanilla is good too

ganache*

Cook sugar, margarine, salt, cocoa, 1/4 c. milk, and vanilla*. Bring to a boil for 1 minute. Set aside to cool. Mix puddings with milk. Stir in cool whip. Mix until very smooth. Spray a 9x13 dish. Place a layer of graham crackers on bottom. Spread part of pudding mixture over crackers. Repeat. Top with third layer of crackers. *Warm frosting in microwave for 1 minute at half power. Pour and spread over top of cake. Freeze until cake sets, then refrigerate until time to serve.

*The frosting made with cocoa is very rich, and can be bitter. I like using ganache instead. (recipe below) The ganache sets up quickly, so I did not place the cake in the freezer, only the refrigerator until time to serve. 

2 2/3 c. chocolate chips, I use milk chocolate chips, but any flavor will do

1 c. heavy cream

1/2 c. butter

Heat cream and butter in saucepan over medium heat until boiling. Place chocolate chips in a heat resistant bowl. Pour cream mixture over chocolate chips and let set for 5 minutes. Stir. This will be thick and creamy. Let set another 20 minutes before pouring over cake. Place in refrigerator until time to serve.  

1st pic: ready to serve; 2nd pic: inside cake