Chocolate Eclair Cake

This is similar in style to the Chocolate Eclair Cake #57927, except mine has a chocolate drizzle on top and vanilla custard instead of chocolate custard inside. It's not really a cake - more like one big sheet pan of a chocolate eclair. Yummy. I included cooling time in the cooking time.

• Ready In: 2 hrs 15 mins
• Yields: 1 cake, cut into squares

Ingredients

• 1  cup flour
• 1⁄2 cup butter or 1⁄2 cup margarine
• 1⁄4 teaspoon salt
• 1  cup water
• 4  eggs, room temperature
• 2 (5 1/8ounce) packages  dry vanilla pudding mix
• 2 1⁄2 cups milk
• 8  ounces cream cheese, softened
• 12  ounces Cool Whip
• 6  ounces chocolate chips
• 2  tablespoons butter or 2  tablespoons margarine
• 1  cup confectioners' sugar
• 3 -4  tablespoons milk

Directions

1. Bring water and butter to a boil in a saucepan until all butter is melted.
2. All at once, add flour and salt.
3. Beat until mixture forms a ball that leaves sides of saucepan.
4. Cool slightly 3-5 minutes.
5. Add eggs one at a time, beating thoroughly after each addition.
6. Spread this pastry dough into an ungreased cookie sheet/jelly roll pan.
7. Bake at 400 degrees for 35 minutes.
8. Remove from oven.
9. Pierce bubbles with fork and press lightly into pan.
10. Cool completely.
11. Mix pudding with milk and softened cream cheese.
12. Beat thoroughly and spread onto cooled pastry.
13. Spread Cool Whip over pudding mixture.
14. Melt chocolate chips and butter over low heat.
15. Add confectioners sugar and milk to chocolate mixture, stirring until a thin glaze forms.
16. Drizzle chocolate glaze over Cool Whip.
17. Cool at least one hour before serving.