Friday, January 1, 2010

Recipe Review #40: Chocolate Eclair Cake

Chocolate Eclair Cake
1 cup flour
1 stick butter or margarine
1/4 tsp salt
1 cup water
4 eggs (best at room temp)
2 small pkg instant French Vanilla pudding
2 1/2 cups cold milk
8 oz. softened cream cheese
12 oz. Cool Whip
3 oz. chocolate chips (1/2 cup)
2 T. butter or margarine
1 cup powdered sugar
3-4 T. milk

Bring water and butter to a boil until all the butter is melted. All at once, add flour and salt. Beat until mixture forms a ball that leaves the sides of the saucepan. Cool slightly. Add eggs one at a time, beating thoroughly after each addition. Spread pastry mixture into an ungreased jelly roll pan. Bake at 400 degrees for 25-35 minutes. Remove from oven and pierce bubbles with a fork while hot. Cool completely.

Mix instant pudding with milk. Add softened cream cheese. Beat together thoroughly. Spread on cake. Spread whipped topping over pudding mixture.

Melt chocolate chips and butter over low heat in saucepan. Add powdered sugar and milk. Alternate until thin glaze forms. Drizzle chocolate glaze over whipped topping. Refrigerate at least 1 hour or longer before serving.

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