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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Eclair Cake Recipe

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This recipe for Eclair Cake, by , is from Karen's 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!

Contributor:  
Contributor:  
Karen Parsons

Category:
Category:

Ingredients:  
Ingredients:  
1 c. water
1/2 c. butter
1/4 tsp. salt
1 c. all-purpose flour
4 large eggs, room temperature
FILLING:
1 package (8 ounces) cream cheese, softened
2-1/2 c. cold 2% milk
2 packages (3.4 ounces each) instant vanilla pudding mix
TOPPING:
1 carton (8 ounces) frozen whipped topping, thawed
Chocolate syrup

Directions:
Directions:
In a large saucepan over medium heat, bring the water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Continue beating until smooth and shiny. Remove from the heat; let stand for 5 minutes. Add 1 egg at a time, beating well after each addition.

Pour into a greased 15x10x1-in. baking pan. Bake at 400 until puffed and golden brown, 28-30 minutes. Cool on a wire rack.

For filling, in a large bowl, beat the cream cheese, milk and pudding mixes until smooth. Spread over the crust; refrigerate for 20 minutes. Spread whipped topping over filling. Store in the refrigerator. Just before serving, drizzle with chocolate syrup.

Number Of Servings:
Number Of Servings:
15
Preparation Time:
Preparation Time:
45 min.

 

 

 

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