Chocolate Eclair Cake

Directions

1. 1
   In a medium bowl, whip cream with electric beaters until stiff peaks form, adding powdered sugar, vanilla and corn syrup near the end of beating.
2. 2
   Cover and refrigerate.
3. 3
   Clean beaters.
4. 4
   In another medium bowl, combine instant pudding and milk, then beat for 2 minutes at low speed, until thickened.
5. 5
   Fold whipped cream into pudding mixture until well blended.
6. 6
   Line bottom of 9 x 13-inch baking pan with squares of graham crackers.
7. 7
   It will take about 15 squares.
8. 8
   With a spatula, spread 1/2 pudding and cream mixture over crackers.
9. 9
   Top with another layer of graham crackers.
10. 10
    Refrigerate. Melt chocolate chips in a bowl in a microwave oven.
11. 11
    Stir sour cream until smooth.
12. 12
    Remove chocolate from oven and stir sour cream and salt into it until it makes a smooth, shiny icing.
13. 13
    Take cake pan from refrigerator and smooth icing over top with thin spatula or spreader.
14. 14
    Cover and refrigerate for several hours or overnight allowing time for graham crackers to soften.
15. 15
    Use a sharp knife to cut into serving pieces.
16. 16
    Wiping blade clean between cuts.
17. 17
    Makes 16 servings.