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Chocolate Eclair Cake

Source of Recipe

Betty Boop


List of Ingredients

1 cup water
1/2 cup butter
1 cup flour
4 eggs
8 oz cream cheese softened
4 cups milk or 1/2 & 1/2
3 pkg vanilla instant pudding (I used choc. Pudding)
1 [12 oz] container Cool Whip
1/4 cup chocolate syrup or cooled Hot Fudge


Recipe

Preheat oven to 400ºF.

In a lge heavy saucepan heat butter and water to boiling over med high heat. Add flour and reduce heat to low.
Cook and and stir until it forms a ball and pulls away from the sides of the pan. Remove from heat and transfer to a lge bowl.

Beat in eggs one at a time beating well after each egg.

Spread in the bottom and up the sides of an ungreased 9x13 in pan. Bake for 35 mins. Cool completely.

FILLING
In a lge bowl combine cream cheese and milk and beat until smooth. Add pudding mixes and beat until thickened. Spread over cooled shell. Top with whipped topping and drizzle chocolate syrup over the top.

Betty Boop’s Notes:
MY NOTES: THE FIRST TIME I DID IT, I FOLLOWED THE INSTRUCTION TO BEAT IT. I FOUND THAT THE CREAM CHEESE WAS NOT SMOOTH AND HAD TINY BITS. THE NEXT TIME I MADE THE FILLING, I USED MY BLENDER AND ADDED 2 CUPS OF MILK AND THE PUDDING MIXES AND BLENDED UNTIL IT WAS TOTALLY SMOOTH, THEN I ADDED THE REMAINING 2 CUPS OF MILK. THIS GAVE ME A VERY CREAMY FILLING AND NOT LUMPY.

SPREAD THE FILLING OVER THE COOLED SHELL. SPREAD THE COOL WHIP ON TOP OF THE FILLING, THEN DRIZZLE THE CHOCOLATE SYRUP OVER THE TOP ( SINCE I USED THE FUDGE, I SWIRLED IT INTO THE COOL WHIP AND EVERYONE JUST LOVED THE WAY IT LOOKED). CHILL UNTIL READY TO SERVE.

MY NOTES: THIS WILL LAST UP TO 4 DAYS IF IT MAKES IT THAT LONG.

ALSO, IF YOU DON'T WANT TO MAKE A LARGE ONE, YOU CAN DIVIDE THE DOUGH IN 1/2 AND USE PIE PLATES, SPRING FORM PANS OR WHATEVER YOU HAVE ON HAND AND MAKE IT THAT WAY, THIS FREEZES NICELY ( THE SHELL). I HAVE 8 IN MY FREEZER AND USE THEM WHEN I WANT A QUICK DESSERT.