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CHOCOLATE ECLAIR CAKE

064

Ingredients

  • 1 cup water.
  • 1/2 cup butter.
  • 1 cup all purpose flour.
  • 4 large eggs.
  • 1 – 8 ounce package cream cheese.
  • 1 – large box (5.1 ounces) vanilla pudding.
  • 3 cups milk (used in pudding).
  • 1 – 8 ounce container of Cool Whip (the entire container won’t be used).
  • chocolate syrup.

Directions

  1. Preheat oven to 400 degrees F.
  2. Lightly grease 9×13 baking dish.

Eclair Crust

  1. In a medium sauce pan, melt butter in the water and bring to boil.
  2. Remove from heat and stir in flour.
  3. Mix in one egg at a time, mixing completely prior to adding the next egg.
  4. Spread mixture into pan, covering the bottom and sides evenly. (don’t over grease the sides of the pan of mixture won’t stay.)
  5. Bake about 30 minutes or until golden brown, checking regularly to ensure it’s not overcooked.
  6. Remove from oven and let cool, leaving any bubbles you might see. (Do not push bubbles down.)

Filling

  1. Whip cream cheese in a medium bowl.
  2. In a separate bowl, make vanilla pudding. (Ensure pudding is thick prior to mixing with cream cheese.)
  3. Slowly add pudding to cream cheese, mixing until there are no lumps.
  4. Let cool in refrigerator.
  5. When the crust is completely cooled, pour in filling.
  6. Top with a layer of Cool Whip (as thick a layer as desired).
  7. Swirl chocolate syrup over the Cool Whip topping.