Chocolate Eclair Cake

By marmar

Ingredients

• 1 cup water
• 1/2 cup butter
• 1 cup flour
• 4 large eggs
• 1 (8 oz.) pkg. cream cheese, softened
• 1 large box (5.1 oz) vanilla instant pudding
• 3 cups milk
• 1 8 oz. container cool whip (you won't use the whole container)
• chocolate syrup

Details

Preparation time 20mins
Cooking time 60mins

Preparation

Step 1

Preheat oven to 400 degrees. Lightly grease 9" x 13" glass baking dish.

Eclair crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in 1 egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering bottom and sides evenly. 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 (don't touch or push bubbles down).

Filling: Whip cream cheese in a medium bowl. In a separate bowl, make vanilla pudding. Make sure pudding is thick before mixing in with the cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cook in the refrigerator. When the crust is completely cooled, pour filling on crust. Top with layer of cool whip however thick you want it. Serve with chocolate syrup drizzled over the top.