Chocolate Eclair Cake!

  Chocolate Eclair Cake

Hands down. One of the best desserts I have ever made. The crust is flaky, not dry. The cake itself is so light and fluffy, it's hard to stop eating it. Everyone loved this cake. I will be making this one again and again. I was concerned about the crust 


because it had like a giant puff bubble across the middle of it, but I didn't touch it or push it down. It was wonderful. It also is an easy cake to make. Just don't overcook your crust. Yum! Yum! Yum!

Ingredients

Preheat oven to 400 degrees

 Lightly grease pan or dish

Melt butter in water

 Add in flour

Add eggs one at a time 

mix well

*****I forgot to take a photo of this in the dish. *****

Spread mixture into pan, covering the bottom and sides evenly. **If the sides of your pan are 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 30 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 cook (don't touch or push bubbles down)

Mix pudding and milk together

Mix well

Put in fridge to thicken

Remove crust from oven-Do not overcook this

Whip cream cheese in bowl

  Slowly add pudding to cream cheese, 

(I did mine in fourths)

Mix well until there are no lumps

Put in fridge to cool well

Pour filling in once crust is completely cooled

Smooth out and up sides

Add whipped cool

(I used Cool Whip-thawed)

Looks so yummy

Add chocolate

Put in fridge until ready to serve

Enjoy!

Chocolate Eclair Cake

1 cup water

1/2 cup butter

1 cup all purpose flour

4 large eggs

1(8 oz) Pkg cream cheese, softened

*(I used fat free)

1 large box (5.1oz) vanilla instant pudding

3 cups milk 

*(I used skim)

1-8 oz container cool whip

*(I used fat free)

chocolate syrup

Instructions:

Preheat oven to 400 degrees

Eclair Crust:

In medium saucepan, melt butter in water and bring to boil. Remove from heat and add in flour. Mix in one egg at a time, mixing well before adding ore egg. Spread mixture into pan or dish, covering bottom and sides evenly. If the sides of your pan or dish are too greased, you won't be able to get the mixture to stay up on the sides. So grease lightly. Bake for 30-40 minutes or until golden brown. (Mine took 35 minutes). 

***Don't over cook. It will ruin your cake.

Remove from oven and let cool completely.

***Don't touch or push bubbles down

Filling:

Whip cream cheese in bowl. In separate bowl, make vanilla pudding. 

***Make sure pudding is thick before mixing with cream cheese. 

Slowly add pudding to cream cheese mixture, 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 over the top. 

Enjoy!

xoxo

Lenetta