"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chocolate Eclair Cake Recipe

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This recipe for Chocolate Eclair Cake, by , is from Our Family Cookbook - 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
ViAnn Sampson
Added: Friday, November 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Crust:
1/2 water
1/2 cup butter.
1 cup flour
4 eggs, one at a time.
Filling:
2 1/2 cup milk
2 small packages French Vanilla INSTANT pudding mix.
8 oz. Cool Whip
2 tsp. vanilla.
Frosting:
4 Tbsp. butter
3 oz. or 1/2 cup chocolate chips.
1 cup powdered sugar,
1 tsp. vanilla
2 Tbsp. milk or cream.

Directions:
Directions:
Crust: Bring water and butter to low boil. Remove from heat. Stir in flour and eggs, one at a time. Spread 1/4" thick in lightly greased 10x15 jelly roll pan. Bake 15-25 minutes at 375 degrees. Crust will puff.
Filling: Beat milk and pudding mixes. Fold in Cool Whip and vanilla. Spread on cooled crust.
Frosting: Melt butter and chocolate chips. Remove from heat. Add powdered sugar, vanilla and milk. Drizzle over filling.
Keep refrigerated.

 

 

 

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