Chocolate Eclair Cake
Ingredients
1 cup water
1/2 cup butter
1 cup flour
4 large eggs
1 (8 ounce) package cream cheese, softened
1 large box (5.1 ounces) vanilla instant pudding
3 cups milk
1 8 oz. container cool whip (you won’t use the whole container) or one batch of homemade whipped cream
chocolate syrup or homemade chocolate sauce
Directions
Preheat oven to 400. Lightly grease a 9″X13″ glass baking pan.
Eclair Crust
In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. *If the sides of your pan are too greased you won’t be able to get the mixture to stay up the sides so make sure to just lightly grease
Bake for 30-40 minutes or until golden brown
check occasionally
Do not overcook crust
Remove from oven and let cool completely
Filling
Whip cream cheese in a medium bowl
In separate bowl make vanilla pudding. Make sure pudding is thick before mixing in with cream cheese
add pudding to cream cheese
mix until there are no lumps
Let cool in fridge
When crust is completely cooled, pour filling in
Top with a thick layer of cool whip and serve with chocolate syrup
Desserts