Chocolate Eclair Cake

Chocolate Eclair Cake

American, Dessert
  • 1 cup water
  • 1/2 cup margarine
  • 1 cup flour
  • 4 eggs
  • Filling:
  • 2 pkgs. French vanilla instant pudding
  • 3 cups milk
  • 1 1/2 cup Cool Whip
  • 2 tsp vanilla
  • Heat water and margarine to a rolling boil. Stir in flour over low heat until mixture forms a ball. Remove from heat and beat in eggs one at a time until mixture looks satiny. Spoon onto ungreased cookie sheet in a circle. Bake until golden brown and dry at 400 degrees for 45-50 minutes. Cool and slice in half and remove excess dough.
  • Filling directions:
  • Mix pudding as usual, fold in Cool Whip and vanilla. Fill cake shell.
  • Melt two squares unsweetened chocolate and 2 tbsp margarine. Add 1 cup powdered sugar, 1 tsp vanilla and enough milk to make it drizzle consistency. Add milk a few drops at a time. Drizzle on cake. Refrigerate.

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