Eclair Cake #5

By carvalhohm

Ingredients

• 1 cup water
• 1/2 cup (1 stick) butter, cut into quarters
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 eggs, at room temperature
• 3 cups milk
• 2 packages (4-serving size) instant chocolate pudding and pie filling
• 1 container (8 ounces) frozen whipped topping, thawed
• 2 tablespoons chocolate syrup

Details

Adapted from community.qvc.com

Preparation

Step 1

Preheat the oven to 400°.

In medium-sized saucepan, bring water and butter to a boil over medium-high heat. Add flour all at once and stir quickly with wooden spoon until mixture forms ball; remove saucepan from heat. Add 1 egg to mixture and beat with wooden spoon to blend. Add remaining eggs, one at a time, beating well after each addition. Spread mixture over bottom of a 10" x 15" rimmed cookie sheet or jelly roll pan that has been coated with nonstick baking spray.

Bake for 20 to 25 minutes or until the edges are golden brown. Remove from oven and let cool. Meanwhile, in large bowl with an electric beater on high speed, beat milk and pudding mix together until thick. Spread evenly over baked shell, then chill for 1 hour. Spread whipped topping over chocolate pudding and drizzle with chocolate syrup just before serving.