Chocolate Eclair Cake

By TrayH

Ingredients

• 1 cup water
• 1/2 cup butter
• 1 cup flour
• 4 large eggs
• 1 (8 ounce) package Philadelphia Cream Cheese 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 homemade whipped cream
• chocolate syrup or homemade chocolate sauce

Details

Adapted from facebook.com

Preparation

Step 1

* Preheat oven to 400. Lightly grease a 9″X13″ glass baking pan.

For the 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. (Note: 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. (You may want to check it occasionally-you don’t want to overcook the crust, it will ruin the cake!)

* Remove from oven and let cool (DO NOT touch or push bubbles down).

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For the Filling:

* Whip cream cheese in a medium bowl.

* In separate bowl make vanilla pudding. (Make sure pudding is thick before advancing to next step and mixing in with cream cheese.)

* Slowly add pudding to cream cheese, mixing until there are no lumps.

* Let cool in fridge.

* When the crust is completely cooled, pour filling in.

* Top with layer of cool whip however thick you want it and serve with chocolate syrup.