Chocolate Eclair Cake

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Chocolate Eclair Cake

(Mindy Baumann)

Ingredients:

• 1 c. flour
• 1 stick (1/2 c) butter or margarine, plus 2 tbs (divided)
• 1/4 tsp salt
• c. water
• 4 eggs
• 2 pkgs (3 oz) instant french vanilla or vanilla pudding
• 1 (8 oz) cream cheese (softened)
• 8 oz Cool Whip
• 3 oz. semi-sweet chocolate chips
• 1 c. powder sugar
• 3-4 tbs milk
  

Directions:

1. in a large saucepan, bring water and 1/2 stick of butter to a boil until butter is melted. remove from heat

2. add flour and salt. Beat until mixture forms a ball that leaves the sides of the saucepan; cool slightly.

3. add eggs (one at a time) stirring thoroughly after each addition. spread mixture into ungreased jelly roll pan. bake 400* for 35 minutes. remove from oven and pierce bubbles with fork while hot. cool completely.

4. while cake is cooling, mix pudding with milk; add softened cream cheese and beat together thoroughly. spread onto cooled cake crust.

5. spread cool whip over pudding layer.

6. melt chocolate chips and 2 tbs. of butter over low heat or in microwave. add powder sugar and milk (alternating wet and dry) until a thin glaze is formed. drizzle over whipped topping. refrigerate at least 1 hour. cut into squares and serve. store leftovers in fridge.