Chocolate Eclair Cake

Share this recipe:

Share on facebook
Share on twitter
Share on pinterest
Category
Ingredients
 1 cup water
 ½ cup butter
 1 cup flour
 4 eggs
 1 (8 ounce) package cream cheese, softened
 1 large box (5.1 ounces) instant vanilla pudding
 3 cups milk
 1 (8 ounce) container cool whip (you may not use the whole container)
 Chocolate syrup
Directions
1

Preheat oven to 400 degrees.

2

Lightly grease a 9"x13" glass baking pan.

3

In a medium saucepan, melt butter in water and bring to a boil.

4

Remove from heat.

5

Stir in flour.

6

Mix in one egg at a time, mixing completely before adding another egg.

7

Spread mixture into pan, covering the bottom and sides evenly.

8

Bake for 25-35 minutes or until golden brown. Be careful not to overcook the crust!

9

Remove from oven and let cool (don't push down bubbles).

10

When crust is cool, whip cream cheese in a medium bowl.

11

In a separate bowl, make vanilla pudding.

12

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

13

Slowly add pudding to cream cheese, mixing until there are no lumps.

14

Let cool in fridge.

15

Pour cream cheese mixture into cooled crust.

16

Top with a layer of cool whip, however thick you want it.

17

Drizzle with chocolate syrup right before serving.

Ingredients

Ingredients
 1 cup water
 ½ cup butter
 1 cup flour
 4 eggs
 1 (8 ounce) package cream cheese, softened
 1 large box (5.1 ounces) instant vanilla pudding
 3 cups milk
 1 (8 ounce) container cool whip (you may not use the whole container)
 Chocolate syrup

Directions

Directions
1

Preheat oven to 400 degrees.

2

Lightly grease a 9"x13" glass baking pan.

3

In a medium saucepan, melt butter in water and bring to a boil.

4

Remove from heat.

5

Stir in flour.

6

Mix in one egg at a time, mixing completely before adding another egg.

7

Spread mixture into pan, covering the bottom and sides evenly.

8

Bake for 25-35 minutes or until golden brown. Be careful not to overcook the crust!

9

Remove from oven and let cool (don't push down bubbles).

10

When crust is cool, whip cream cheese in a medium bowl.

11

In a separate bowl, make vanilla pudding.

12

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

13

Slowly add pudding to cream cheese, mixing until there are no lumps.

14

Let cool in fridge.

15

Pour cream cheese mixture into cooled crust.

16

Top with a layer of cool whip, however thick you want it.

17

Drizzle with chocolate syrup right before serving.

Chocolate Eclair Cake