Chocolate Eclair Cake
"Despite its rich name, this recipe is a light tasting dessert and very yummy." - Chris Knight, Hoschton
1 cup water
1 stick butter or margarine 1 cup flour
5 cups milk
8 oz. cream cheese, softened
1 large (5.1 oz.) box of vanilla instant pudding
1 small (3.4 oz.) box of vanilla instant pudding
1 large container (16 oz.) of Cool Whip
Chocolate syrup for drizzling
Preheat oven to 400°. Grease 9x13 pan. In pot, heat 1 cup water and 1 stick butter or margarine together until boiling. While boiling, add 1 cup of flour and stir until well blended, remove from heat; let cool slightly. Add 4 eggs to mixture, one at a time, and beat with wire whisk just to incorporate. Place batter in greased 9x13 pan and spread evenly, spreading a bit up the sides. Bake at 400° for 30 minutes. Remove from oven and allow crust to cool.
Prepare both the large and small instant vanilla puddings together according to instructions on box. Beat 8 oz. softened cream cheese into the prepared vanilla pudding with electric mixer until smooth. Pour blended pudding mixture over the éclair base, spreading evenly. Refrigerate for at least 30 minutes. Top with a large container of Cool Whip or whipping cream. Drizzle with chocolate syrup. Refrigerate until ready to serve and enjoy.