CHOCOLATE ECLAIR CAKE

THIS CHOCOLATE ECLAIR CAKE IS ALL OF THE GREAT FLAVORS OF AN ÉCLAIR IN CAKE FORM. THIS ECLAIR CAKE HAS A CREAM PUFF CRUST, VANILLA CREAM CHEESE LAYER, WHIPPED CREAM, AND A CHOCOLATE DRIZZLE.

INGREDIENTS
Crust:

•  1 cup water
•  1/2 cup butter
•  1 cup all-purpose flour
•  4 large eggs

Filling:

•  1 8 ounce package cream cheese, softened
•  1 (5.1 ounce) box vanilla instant pudding
•  3 cups milk

Topping:

•  1 (8 oz) container cool whip (just enough for a thin layer. I don't use the whole container or one batch of homemade whipped cream)
•  chocolate syrup or homemade chocolate sauce (see notes)

INSTRUCTIONS

1. Preheat oven to 400. Lightly grease a 9"X13" glass baking pan.
2. For the Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. Mixture will be very wet. *If the sides of your pan are too greased you won't be able to get the mixture to stay up the sides so make sure to just lightly grease. No big deal but I like the crust to go up the sides a bit.
3. Bake for 30-40 minutes or until golden brown (Mine only took 25 minutes.) You may want to check it occasionally-you don't want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don't touch or push bubbles down).
4. .........................................

For full instructions please see : www.the-girl-who-ate-everything.com

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