Chocolate Eclair Dessert

This is my favorite thing ever! My birthday is here and I was determined to have my favorite cake!

3 Cups Milk
2 Small Pkgs of French Vanilla Sugar Free Instant Pudding
8 oz. Sugar Free Cool Whip
!!2!! boxes of Gluten Free Graham crackers*
Mix 3 c. milk and the 2 pkgs of pudding. Fold in cool whip. In 9*13 pan layer whole graham crackers. Pour half of mixture over crackers, then add another layer of crackers. Add rest of mixture. Add another layer of graham crackers.

Glaze:
3 tablespoons melted margarine
3 tablespoons unsweetened powdered cocoa
1 1/2 cups of powdered sugar**
1 teaspoon vanilla
3 tablespoons hot water

Pour on top of cake. Refrigerate 24 hours before serving. ENJOY!

*I heard S'moreables were the best and that's what I used. But they're really small so get at least 2 boxes for sure!
** I just used the powdered sugar, ha ha I wasn't going to give up my cake because of a little powdered sugar!

Lemon Cake Bread and Glaze

Katy and I went to a wedding last night and they were serving lemon cupcakes, they looked and smelled sooo good! So we went home and decided we needed some lemony goodness too. Here's what we came up with: Glazed Lemon Cake Bread...yum

Lemon Cake Bread-makes 2 loaves

11/2 c. sugar (we used fake sugar, which is bad but all we had)

1/4 c. finely graed fresh lemon zest (Erin and Katy say it's really gross so we just ended up using lemon juice)

1 c. cooking oil-preferably canola

6 eggs

1 2/3 c. flour

2 tea. baking powder

1/4 tea. salt

Preheat oven to 325 degrees. Grease and lightly flour two 8x4 inch loaf pans. In large mixing bowl, beating sugar, grated zest, and canola oil. Beat for one minute at medium speed with electric mixer. Add eggs, one at a time, beating well after each addition. Stir in by hand the remaining ingredients: flour, baking powder, and salt. Stir only until dry ingredients are moistened. Pour batter into prepared loaf pans. Bake for 40-50 minutes. Do the toothpick test. Let cool for 10 minutes. Cool completely and place on wax paper before glazing (or don't just eat it!)

Side notes from Katy and Jacy: Do NOT add extra lemon juice to any of it! The batter probably won't look normal, don't taste it or try to fix it, just put it in the oven.

Glaze-makes about 1 1/2 cups

2 c.. sifted sugar

1 tea. vanilla extract

2 Tb. softened maragine or butter

3-4 Tb. lemon juice

1 tea. lemon zest

In medium mixing bowl, combine all ingredients. Beat until mixture is a smooth consistency of a glaze. Drizzle over loaves.

ENJOY!