Eclair dessert

From: Catherine...

8 oz. container of cool whip
2 small pkg. french vanilla instant pudding
3 1/2 cups milk
3 pkg. of graham crackers

Frosting:
2 cups of powdered sugar
3 T cocoa powder
2 T vegetable oil
3 T milk
Mix well in the kitchen aid

Mix the milk and pudding together, when it thickens fold in the cool whip in a 9X13 dish. Put a layer of graham crackers down and then pour 1/2 of the pudding mixture down.  Then put another layer of graham crackers down.  Pour over the rest of the pudding mixture down and last layer of graham crackers upside down.  Carefully spread frosting over the top.

Honey bun cake

From: Catherine Sanders...

1 yellow cake mix
4 eggs
1 c. sour cream
3/4 c. oil
1 c. light brown sugar
2 t. cinnamon

Glaze:
2 c. powdered sugar
4 T. milk
2-3 t. vanilla

    Combine cake mix, eggs, sour cream, and oil until well blended; set aside.  Mix brown sugar and cinnamon in separate bowl.  Spread half of the cake batter into a 9x13 pan.  Sprinkle half the cinnamon mixture over the top.  Spread the remaining cake batter over the top and sprinkle with remaining cinnamon mixture.  Use a knife and swirl the batter.  Bake at 325 degrees for 45 minutes (or until toothpick comes out clean).
    Mix the powdered sugar, milk and vanilla until smooth.  Pour over the hot cake right when it comes out of the oven.  Serve warm or at room temp.