Chocolate Eclair Torte

Directions

1. 1
   Bring water and butter to boil over low heat.
2. 2
   Add flour until it forms a ball.
3. 3
   Cool 10 minutes at room temperature.
4. 4
   Add eggs, one at a time, mixing well after each egg.
5. 5
   Spread in greased jelly roll pan.
6. 6
   Bake 30 to 40 minutes at 425°.
7. 7
   When cool, press and fill with 2 packages instant pudding, 2 1/2 cups milk and 1 teaspoon vanilla; mix well and stir in 8 ounces Cool Whip.
8. 8
   Spread on crust and chill.
9. 9
   Later, put chocolate frosting over the pudding.