07/18/2016 Chocolate Eclair Cake
Chocolate Eclair Cake
Recipe Courtesy of Cindy Schumacher
1 cup flour
1 stick butter or margarine
¼ tsp. salt
1 cup water
4 eggs (room temperature)
2 pkg. vanilla instant pudding
2 ½ cup plus 3 – 4 Tbsp. cold milk
8 oz. cream cheese
12 oz. Cool Whip
3 oz. chocolate chips
2 Tbsp. butter or margarine
1 cup powdered sugar
Boil water and 1 stick of butter until butter is melted.
Add flour and salt all at once; beat until a ball forms. Cool slightly.
Add eggs, one at a time; beat well after each addition.
Spread in an ungreased 15 X 10 pan. Bake at 400 degrees for 30 minutes.
Remove from oven and push bubbles down with a fork while hot. Cool completely.
Mix pudding with 2 ½ cups milk. Add softened cream cheese and mix well. Spread on crust.
Top with Cool Whip.
Melt chocolate chips and 2 Tbs butter. Mix in sugar and 3 – 4 Tbs milk until a thin glaze forms.
Drizzle over Cool Whip. Chill well before serving.