Wednesday, July 3, 2013
Chocolate Eclair Cake (Beverly C.)
1 c. water
1/2 c. butter
l c. flour
4 large eggs
1 (8 oz) cream cheese
1 large box (5.1 oz) vanilla instant pudding
3 c. milk
1 (8 oz) Cool Whip (won't use it all)
Preheat oven to 400 degrees.
Lightly grease 9 x 13 glass baking pan.
In medium sauce pan, melt butter in water and bring to boil.
Remove from heat.
Stir in flour.
Mix in one egg at a time, mixing completely before adding another egg.
Spread into pan, covering bottom and sides evenly. (If too greasy, it won't stick to sides.)
Bake 20 - 30 minutes until golden brown.
Cool. (Don't push bubbles down.)
Whip cream cheese in medium bowl.
In separate bowl, make vanilla pudding. Make sure it's thick.
Mix pudding with cream cheese.
When crust is cool, top with filling.
Top with Cool Whip.
Pour on some chocolate syrup.