Chocolate Eclair Cake (from Jane Jones, BCBS)

By zircon50

Ingredients

• FOR THE ECLAIR CAKE
• 1 stick of butter
• 1 cup of water
• 1 cup of flour
• 4 eggs
• FOR THE FILLING
• 1 large (or 2 small) package of Vanilla Instant Pudding
• 1 (8 oz) package of cream cheese, softened
• 2 cups of milk
• FOR THE TOPPING
• 1 large container of cool whip. or whipped cream
• Hot fudge or Hershey's chocolate sauce

Preparation

Step 1

FOR THE ECLAIR CAKE
Preheat oven to 400 degrees. Add butter and water to a saucepan and bring to a full boil. Add flour gradually, and mix well until the mixture leaves the side of the pan and forms a ball (about a minute.) Remove saucepan from heat, and add eggs one at a time. Pour mixture into a 13" x 9" baking dish. Bake for 30 mins, and let cool.

FOR THE FILLING
With a hand mixer, beat all filling ingredients together until smooth and thick. Pour mixture on top of cooled puff pastry and spread evenly.

FOR THE TOPPING
Spread cool whip (or whipped cream) evenly over the filling layer, and drizzle hot fudge or Hershey's chocolate sauce on top.

Refrigerate overnight.