Eclair Cake



Eclair Cake
Ingredients
  • CRUST
  • 1 cup water
  • 1/2 cup butter
  • 4 eggs
  • 1 cup flour
  • PUDDING
  • 1 large box instant vanilla pudding (you can also substitute 2 small boxes and use 3 cups of milk)
  • 2 1/2 cups milk
  • 1 (8 ounce) cream cheese,
softened
  • 8 ounces Whipped Topping , we use Cool Whip
  • Homemade Chocolate Sauce or Hersheys Syrup

  • Instructions

    Boil water and butter together (must be rapidly boiling) Remove from heat. With an electric hand mixer, whisk in flour and eggs, beating eggs in one at a time. Spread on a greased jelly roll pan. Bake at 400 degrees until light golden brown, approximately 20 minutes in a 17 1/2 x 11 inch pan or 30 minutes in an 8 x 11 inch pan. Prepare pudding by adding milk. Whip in cream cheese, Spread over cooled, puffed layer. Top with Cool Whip and drizzle with chocolate sauce. Refrigerate for 2-4 hours before serving.






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