Food Swings: Chocolate Eclair Cake
By Donnelly Clare
Hello food lovers- this week’s recipe is a sweet one. This one is fun for the kids to help with because it’s quite simple: Chocolate Eclair Cake.
You will need:
1 cup water
1/2 cup butter
1 cup flour 4 large eggs
1 (8 ounce) package cream cheese, softened
1 large box (5.1 ounces) vanilla instant pudding
3 cups milk 1
8 oz. container cool whip (you won’t use the whole container) or one batch of homemade whipped cream chocolate syrup or homemade chocolate sauce
Preheat oven to 400. Lightly grease a 9″X13″ glass baking pan- too much grease and your crust won’t stick.
For the Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly.
Bake for 30-40 minutes or until golden brown (about 25 minutes.) Check your crust occasionally to ensure it isn’t over-baking.
Remove from oven and let cool undisturbed. Once cool, refrigerate.
For the filling:
Whip cream cheese in a medium bowl. In separate bowl mix pudding and milk; allow to thicken. Mix with cream cheese. Mix until smooth and refrigerate.
Once everything has thickened and cooled, pour filling into crust. Top with layer of cool whip, top with drizzle of chocolate. Continue to refrigerate between servings. Enjoy!