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The Real Bakery Eclair Cake




Source of Recipe


Internet


List of Ingredients




2 cups water
1 cup margarine
2 cups flour, sifted
8 eggs
2 1/2 cups milk
2 (3-ounce) packages vanilla instant pudding mix
6 ounces nondairy whipped topping
Chocolate Frosting (recipe follows)
.
Combine the water and margarine in a saucepan. Bring to a boil. Remove from heat. Add the flour and mix well. Add the eggs 1 at a time, mixing well after each addition. Shape the dough into a 12-inch ring on a baking sheet. Bake at 400 degrees for 45 to 50 minutes. Remove to a wire rack to cool completely. Beat the milk and pudding mix in a mixer bowl at low speed for 2 minutes. Fold in the whipped topping. Cut the cake into halves. Place the bottom half on a serving plate. Spread the pudding mixture over the bottom half Place the top half over the pudding mixture. Drizzle with Chocolate Frosting. Store in the refrigerator.

Chocolate Frosting:
1 cup confectioners' sugar
1/4 cup butter
1 (1-ounce) square unsweetened chocolate
1/3 cup milk
Pinch of salt
1 teaspoon vanilla extract

Combine the confectioners' sugar, butter, chocolate, milk and salt in a saucepan. Bring to a boil over low heat. Boil for 5 to 8 minutes or until thick. Stir in the vanilla.

Yield: 16 Servings


Recipe