"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Éclair Cake Recipe

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This recipe for Éclair Cake, by , is from Heavenly Recipes - Created in Support of the 2008 American Cancer Society DeLand Relay For Life, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ellen Hillyer
Added: Wednesday, February 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 stick of butter
1 c water
4 large eggs
1 c all purpose flour
1- 8 oz. package of cream cheese
2 small instant vanilla pudding mix
3 c milk
1 small container of cool whip topping
Hershey’s syrup

Directions:
Directions:
Preheat oven to 350 degrees. Melt butter and water together. Remove from heat. Stir in flour and then beat in eggs. Pour the crust into an oblong cake pan (13x9). Bake for 30 minutes in the preheated oven. Cool in the refrigerator. If the crust bubbles use the back of a large spoon to gently depress as the crust cool. While the cake is cooling beat the softened cream cheese pudding mix and milk together. Mix will contain small lumps which is normal. Pour the cream cheese mixture over the crust after it’s cooled. Top with Cool Whip and then drizzle with the Hershey’s chocolate syrup. Keep in the refrigerator.

 

 

 

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