Chocolate Eclair Cake

Name: Chocolate Eclair Cake
Ingredients: 1 cup Water; 1/2 cups Butter; 1/4 teaspoons Salt; 1 cup All-purpose Flour; 4 Eggs; 2 packages Instant Vanilla Pudding (3.4 Ounces Each); 2-1/2 cups Milk; 8 ounces, weight Cream Cheese, Room Temperature; 1 package Whipped Topping (12 Ounces); Chocolate Syrup, For Drizzling

10 ingredients

3 steps

Ingredients

1 cup Water
1/2 cups Butter
1/4 teaspoons Salt
1 cup All-purpose Flour
4 Eggs
2 packages Instant Vanilla Pudding (3.4 Ounces Each)
2-1/2 cups Milk
8 ounces, weight Cream Cheese, Room Temperature
1 package Whipped Topping (12 Ounces)
Chocolate Syrup, For Drizzling

Directions

1

Preheat oven to 400 degrees F. Bring the water, butter and salt to a bubble in a saucepan over medium heat until butter is melted. Add the flour all at once and mix rapidly with a wooden spoon. Remove from heat and stir until the mixture leaves the sides of pan and forms a ball. Add eggs, one at a time, beating thoroughly after each addition until completely smooth.
2

Spread into an un-greased 10- by 15-inch baking pan. Bake in the preheated oven until golden brown, about 35 minutes. Crust will puff up the sides of the pan while in the oven. When removed from the oven, pop the crust bubbles with a fork. Let cool.
3

For filling, use an electric mixer to beat the pudding mix, milk and softened cream cheese together until thoroughly blended. Spread pudding mixture over the baked and cooled eclair crust. Spread Cool Whip over pudding mixture. Drizzle with chocolate syrup.