This puff pastry ‘cake’ is topped witha smooth vanilla pudding-cream cheese mixture and drizzled withan easy chocolate icing.
Recipe: Chocolate EclairCake
4 large eggs1/2 cup butter1 cup water1 cup all-purpose flour1 (8-ounce) package cream cheese, softened4 cups milk3 (3-ounce) packages instant vanilla puddingmix1 (16-ounce) container whipped toppingEasy Chocolate Icing:3 tablespoons baking cocoa1 cup powdered sugar1 tablespoon, plus 1 teaspoon butter,meltedAbout 2 tablespoons water
Preheat oven to 400°F (205°C).Grease a 9 x 13 x 2-inch baking pan.Set aside.
Whisk eggs in a small bowl and set aside.
In 2-quart saucepan, melt butter in water.Add flour and cook, stirring constantly,until mixture forms a ball. Removefrom heat and beat in eggs all at one time, continuebeating until smooth.
Spread in prepared pan and bake for 35to 40 minutes. Allow to cool.
Combine cream cheese and milk, beatinguntil smooth. Add pudding, one packageat a time. Spoon over cooled shell.Spread with whipped topping and drizzle with Easy Chocolate Icing.
For Easy Chocolate Icing: In small bowlcombine cocoa and powdered sugar, mixing well.
Add butter and water and beat until smooth,adding a smallamount of water, if needed, until the consistency is right to drizzle icing onto cake.
Chill at least one hour before serving.
Makes 12 servings.
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