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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

New York Eclair Cake (Barbara Cunningham) Recipe

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This recipe for New York Eclair Cake (Barbara Cunningham) is from Love from Mama's Kitchen, 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!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:
1 c water
1 c butter or margarine
1 c flour
4 eggs

Filling:
3 boxes instant vanilla pudding
1 (8 oz.) cream cheese
5 c milk
1 t vanilla

1 (8 oz) Cool Whip or 1 pint whipping cream, whipped.

Topping: (Chocolate Swirl):
1 T melted butter
1 c powdered sugar
2 T hot water.
1 square melted, unsweetened chocolate, or you can use chocolate syrup
Directions:
Directions:
Crust:
Boil 1 c water with 1 stick butter.
Take off heat, and add 1 c flour. Mix well. Add 4 eggs, one at a time, mix well between each addition.
Grease pan well - spread evenly on a cookie sheet (preferable one with sides of approx. 1" in height.
Bake 25-30 minutes at 400º. It will puff up like a cream puff. This can be flattened out after it is baked.
COOL - you can put it in the freezer while you are making the filling, and it will be cool enough when you are through.

Filling:
Mix 1 c of the milk, the cream cheese (softened), and vanilla. Whip with an electric mixer. Add the 4 c of milk and 3 packages of vanilla pudding (dry), beat 2 minutes until thickened. Spread over cooled crust.

Top with either the Cool Whip or whipping cream.

Topping:
Mix butter, sugar, and water together. Add the chocolate. Mix well. Drizzle on top of the Cool Whip/whipping cream.

Serve immediately or "preferably chill first" - can be made the night before or early in the AM of the day to serve.
Number Of Servings:
Number Of Servings:
12 or more
Personal Notes:
Personal Notes:
My understanding is that this recipe originated with Bruce's assistant, Alice. The recipe is signed "Alice's Kitchen."

 

 

 

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