"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 Éclair Cake Recipe

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This recipe for Chocolate Éclair Cake, by , is from The Jensen Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Becky Jensen


1 c. flour
½ c. butter
¼ tsp salt
1 c. water
4 eggs (room temp)
2 pkg instant vanilla pudding
2 ½ cups cold milk
8 oz cream cheese, softened
12 oz cool whip
3 oz chocolate chips
2 T. butter
1 c. powdered sugar
3 to 4 tbsp milk

Bring water and butter to boil until all butter is melted. All at once add flour and salt. Beat until mixture forms a ball that leaves sides of saucepan. Cool slightly and add eggs one at a time, beating thoroughly after each one. Spread mixture into ungreased jelly roll pan. Bake at 400° for 35 minutes. Remove from oven and pierce bubbles with a fork. Cool completely.
Mix pudding, milk, and softened cream cheese. Spread on cooled crust.
Spread cool whip over pudding mixture.
Melt chocolate chips and butter over low heat. Add powdered sugar and milt alternately until a thin glaze forms. Let cool and few minutes and then drizzle chocolate glaze over whip topping.
Refrigerate 1 hour or longer. Cut into squares and serve.




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