Chocolate Eclair Torte

Name: Chocolate Eclair Torte
Ingredients: 1 cup water; 1/2 cup butter; 1 cup all-purpose flour; 4 eggs; 2-1/2 cups cold milk; 2 packages (3.4 ounces each) instant French vanilla pudding mix; 1 teaspoon vanilla extract; 1 carton (8 ounces) frozen whipped topping, thawed; 2 ounces semisweet chocolate; 2 tablespoons butter; 2 tablespoons milk; 1 teaspoon vanilla extract; 1 cup confectioners' sugar

13 ingredients

6 steps

Ingredients

1 cup water
1/2 cup butter
1 cup all-purpose flour
4 eggs
2-1/2 cups cold milk
2 packages (3.4 ounces each) instant French vanilla pudding mix
1 teaspoon vanilla extract
1 carton (8 ounces) frozen whipped topping, thawed
2 ounces semisweet chocolate
2 tablespoons butter
2 tablespoons milk
1 teaspoon vanilla extract
1 cup confectioners' sugar

Directions

1

In a large saucepan, bring water and butter to a boil. Add flour all at once and stir until smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
2

Line a large
3

with waxed paper. Draw a 10-in. circle on the waxed paper. Grease the paper. Drop batter by rounded tablespoonfuls just inside the circle outline.
4

Bake at 400° for 40-45 minutes or until golden brown. Transfer to a wire rack. Immediately prick with a fork and cool completely. Cut off top third of puffs. Pull out and discard soft dough from inside.
5

For filling, in a large bowl, whisk milk, pudding mixes and vanilla for 2 minutes; let stand for 2 minutes or until soft-set. Fold in whipped topping. Place bottom ring of cream puffs on a serving platter. Spoon filling inside. Top with top ring. Refrigerate.
6

For icing, in a microwave, melt chocolate and butter with milk; stir until smooth. Stir in vanilla. Add confectioners' sugar and stir until smooth. Cool for 5 minutes. Drizzle over top of cake. Serve immediately. Refrigerate leftovers.