Chocolate Eclair Cake
- Ready In:
- 2hrs 15mins
- Ingredients:
- 13
- Yields:
-
1 cake, cut into squares
ingredients
- 236.59 ml flour
- 118.29 ml butter or 118.29 ml margarine
- 1.23 ml salt
- 236.59 ml water
- 4 eggs, room temperature
- 2 (289.16 g) package dry vanilla pudding mix
- 591.47 ml milk
- 226.79 g cream cheese, softened
- 340.19 g Cool Whip
- 170.09 g chocolate chips
- 29.58 ml butter or 29.58 ml margarine
- 236.59 ml confectioners' sugar
- 44.37-59.16 ml milk
directions
- Bring water and butter to a boil in a saucepan until all butter is melted.
- All at once, add flour and salt.
- Beat until mixture forms a ball that leaves sides of saucepan.
- Cool slightly 3-5 minutes.
- Add eggs one at a time, beating thoroughly after each addition.
- Spread this pastry dough into an ungreased cookie sheet/jelly roll pan.
- Bake at 400 degrees for 35 minutes.
- Remove from oven.
- Pierce bubbles with fork and press lightly into pan.
- Cool completely.
- Mix pudding with milk and softened cream cheese.
- Beat thoroughly and spread onto cooled pastry.
- Spread Cool Whip over pudding mixture.
- Melt chocolate chips and butter over low heat.
- Add confectioners sugar and milk to chocolate mixture, stirring until a thin glaze forms.
- Drizzle chocolate glaze over Cool Whip.
- Cool at least one hour before serving.
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