Chocolate Éclair Cake!!!
Chocolate Éclair Cake!!!
1 cup water
1/2 cup butter
1 cup flour...
4large eggs
1(8 ounce) package cream cheese, softened
1large box (5.1 oz) vanilla instant pudding
3cups milk
18 oz. container cool whip (you won’t use the whole container) or
onebatch of homemade whipped cream
chocolatesyrup
orhomemade chocolate sauce
Instructions:
Preheatoven to 400. Lightly grease a 9″X13″ glass baking pan.
EclairCrust: In a medium saucepan, melt butter in water and bring to a boil. Removefrom heat. Stir in flour. Mix in one egg at a time, mixing completely beforeadding another egg. Spread mixture into pan, covering the bottom and sidesevenly. *If the sides of your pan are too greased you won’t be able to get themixture to stay up the sides so make sure to just lightly grease.
Bakefor 30-40 minutes or until golden brown (Mine only took 25 minutes.) You maywant to check it occasionally-you don’t want to overcook the crust, it willruin the cake! Remove from oven and let cool (don’t touch or push bubblesdown).
Filling:Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding. Makesure pudding is thick before mixing in with cream cheese. Slowly add pudding tocream cheese, mixing until there are no lumps. Let cool in fridge. When thecrust is completely cooled, pour filling in. Top with layer of cool whiphowever thick you want it and serve with chocolate syrup. *If you want to makethis even better use homemade whipped cream.See More