Ingredients: |
Ingredients: Crust:
1 C. water
1/2 C. butter
1 C. flour
4 large eggs
Filling:
8 oz. cream cheese, softened
5.1 oz. box vanilla instant pudding
3 C. milk
Topping:
8 oz. container Cool Whip©, softened (you won’t use the whole container) or one batch of homemade whipped cream
chocolate syrup
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Directions: |
Directions:Preheat oven to 400º. Lightly grease a 9″X13″ glass baking pan.
Éclair Crust:
In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. *If the sides of your pan are too greased you won’t be able to get the mixture to stay on the sides, so make sure to just lightly grease.
Bake for 25-35 minutes, or until golden brown. You may want to check it occasionally. You don’t want to overcook the crust, it will ruin the cake. Remove from oven and let cool.
Filling:
Whip cream cheese in a medium bowl. In separate bowl mix the pudding mix and milk together to make vanilla pudding. Make sure the pudding is thick before mixing in with the cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in refrigerator.
When the crust is completely cooled, pour filling in.
Topping:
Top with layer of Cool Whip©, however thick you want it.
Drizzle with chocolate syrup.
*If you want to make this even better, use homemade whipped cream in place of the Cool Whip©. |
This recipe for Chocolate Éclair Cake is from