Chocolate Eclair Cake
Ingredients:
1 cup water
1/2 cup butter
1 cup flour
4 large eggs
1 (8 ounce) package cream cheese, softened
1 large box (5.1 ounces) vanilla instant pudding
2 cups milk
1 8 oz. container cool whip (you won’t use the whole container) or one batch of homemade whipped cream
chocolate syrup or homemade chocolate sauce
Instructions:
Preheat oven to 400. Lightly grease a 9″X13″ glass baking pan.
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. *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.
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).
Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.When the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you want it and serve with chocolate syrup. *If you want to make this even better use homemade whipped cream.
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This looks amazing! I am definitely going to try it soon! I make my own whipped cream, so I’ll use that. 🙂 Btw, if you’d like to contribute a dessert recipe (this one, or another) to the upcoming blog party I’m hosting, I’d love for you to! More info here: http://atlantamomofthree.wordpress.com/2013/03/04/another-blog-party/
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absolutely love this cake & so easy to prepare….I even used the pastry to make a lemon eclair, it was awesome…
Why do you need 3 cups of milk when the package directions only say 2 ????
That was just a typo. I have corrected it.
It say LARGE package which takes 3 cups!!
Can you make this cake a day ahead of time?
As long as it is refrigerated, I would think it would be fine!
Can this cake not be made in a metal pan?? I’m just very curious….thnx.
I am not sure if it would make a difference, but it would not be my first choice.