"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Chocolate Éclair Cake Recipe

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This recipe for Chocolate Éclair Cake, by , is from The Duke Doctor of Physical Therapy Class of 2010 Cookbook P, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jessica Powley
Added: Sunday, June 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Cake:
4 large eggs
1/2 c. butter
1 c. water
1 c. all-purpose flour
1 (8-oz.) package cream cheese, softened
4 c. milk
3 (3-oz.) packages instant vanilla pudding mix
1 (16-oz.) container whipped topping OR homemade whipped cream

Easy Chocolate Icing:
3 T. baking cocoa
1 c. powdered sugar
1 T. + 1 t. butter, melted
about 2 T. water

Homemade Whipped Cream:
1 pt. heavy whipping cream
4 T. sugar
1 t. vanilla

Directions:
Directions:
Cake:

1. Preheat oven to 400º F. Grease a 9 x 13 x 2 " baking pan. Set aside.

2. Whisk eggs in a small bowl and set aside.

3. In 2-qt saucepan, melt butter in water. Add flour and cook, stirring constantly, until mixture forms ball. Remove from heat and beat in eggs all at one time. Continue beating eggs until smooth.

4. Spread in prepared pan and bake for 35-40 minutes. Allow to cool completely.

5. Combine cream cheese and milk, beating until smooth. Add pudding, one package at a time. Spoon over cooled shell. Spread with whipped topping (see below) and drizzle with icing(see below).

6. Chill at least one hour before serving.


Easy Chocolate Icing:

1. Combine cocoa and powdered sugar in small bowl.

2. Add butter and water and beat until smooth, adding a small amount of water as needed to create the right consistency.


Homemade Whipped Cream:

1. Mix heavy whipping cream, sugar and vanilla in blender until peaks form.

 

 

 

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