Chocolate Eclair Cake

Chocolate Eclair Cake


-- CAKE --

1 cup all-purpose flour
1/2 cup butter (1-stick)
1/4 teaspoon salt
1 cup water
4 large eggs

-- FILLING --

2 3.4-oz packages French Vanilla Instant Pudding
2 1/2 cups cold milk
8 ounces cream cheese softened (room temperature)
1 12-oz container Cool Whip

-- TOPPING --

3 ounces semi-sweet chocolate chips (I use Ghirardelli)
2 tablespoons Butter
3 tablespoons milk (3 to 4 tbsp as needed for a thin glaze)
1 cup confectioners sugar

Preparation:

To Make Cake: Preheat oven to 400 degrees F.

Bring the water, butter and salt to boil until butter is melted. Add the flour
all at once and mix rapidly with a wooden spoon.

Stir until the mixture leaves the sides of pan and forms a ball.

Lower heat and continue stirring for 2 to 3 minutes to dry dough. Dough should
be soft but not sticky. Cool slightly.

Add eggs, one at a time, beating thoroughly after each addition until
completely smooth.

Spread in an ungreased 10- by 15-inch baking pan. Bake until golden brown,
about 35 minutes.

Crust will puff up the sides of the pan while in the oven. When removed from
the oven, prick bubbles with a fork. Let cool.

To Make Filling:

Using an electric mixer, beat the pudding mix, milk and softened cream cheese
together until thoroughly blended.

Spread pudding mixture over the baked and cooled eclair crust. Spread Cool
Whip over pudding mixture.

To Make Chocolate Syrup Topping:

Melt chocolate chips and butter.

Add confectioners sugar and milk alternately until a thin glaze forms.

Pour or drizzle over Cool Whip.

Refrigerate at least 1 hour before serving.