"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 Ring Recipe

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This recipe for Chocolate Eclair Ring, by , is from The Hoppe Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jane Martin
Added: Tuesday, October 17, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. margarine
1 c. water
1 c. flour
4 eggs

Filling:
2 pkg french vanilla instant pudding
2 1/2 c. milk
8 oz. cool whip
1 T. vanilla

Frosting:
1 1/2 squares baking chocolate
3 T. butter
4 T. water
2 c. powdered sugar
1 tsp. vanilla

Directions:
Directions:
Mix together margarine and water in a saucepan. Bring to a boil and then add flour and stir together. Will be thick!

Beat in 4 eggs, one at a time with mixer. Spread dough on lightly greased pizza pan. Bake @ 400 30-35 minutes. Turn off oven and leave in oven with door shut for at least 1/2 hour. Don't peek!

Filling: Mix pudding and 2 1/2 cups milk per package directions and fold in 8 oz cool whip and 1 T. vanilla.

When ring is cool, cut through sideways, remove top layer and fill with the filling mixture. Replace top layer and frost with chocolate frosting.

Frosting: Mix baking chocolate, butter and water and melt slowly. Then, add powdered sugar and vanilla. Mix well. Add more water if needed. Frost the entire ring!

Number Of Servings:
Number Of Servings:
22-24
Personal Notes:
Personal Notes:
Aunt Jane Hoppe's recipe

 

 

 

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