Chocolate Eclair Cake 1 cup water 1/2 cup butter 1 cup flour 4 large eggs 1 8oz package cream cheese-softened 1 large box (5.1oz) vanilla instant pudding 3 cups milk 1 8oz container Cool Whip Chocolate syrup Preheat oven to 400 Lightly grease a 9x13 glass baking dish (I use Crisco) Eclair crust: In medium saucepan, melt butter in water and bring to boil. Remove from heat. Stir in flour. Mix 1 egg at a time, mixing completely before adding another egg. Spread mixture in prepared glass pan, covering bottom and sides evenly. Bake for 30-40 minutes OR until golden brown. (Check occasionally) **when crust is baking, it wont smell very pretty so dont be alarmed-its FINE!** Remove from oven and let cool. **DO NOT POP BUBBLES AT ANY POINT!! Filling: Whip cream cheese in medium bowl. In separate bowl, make vanilla pudding. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge. When crust is completely cooled, pour in the filling. Top with layer of Cool Whip to desired thickness, drizzle chocolate syrup over top and serve.
Posted on: Wed, 16 Jul 2014 17:04:30 +0000
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