Sunday, February 16, 2014

Chocolate Éclair Cake

Found this recipe on Facebook from Foodie TV’s page.   Looking at their photo made my mouth water.  I couldn’t wait to try the recipe – but needed to wait until I would be feeding more than just the hubby and me.  Well, last night was the night.  This was really pretty easy to make – but the flavor and deliciousness makes one think it was difficult.  Rave reviews from our friends… rave reviews from the hubby and me.  Your sweet tooth will thank you for making this one!
1 cup water
1/2 cup butter
1 cup flour
4 large eggs
1 (8 ounce) package cream cheese, softened
1 large box (5.1 ounces) vanilla instant pudding
3 cups milk
1 - 8 oz. container cool whip - or one batch homemade whipped cream
Chocolate syrup or homemade chocolate sauce
Preheat oven to 400. Lightly grease a 9″X13″ glass baking pan.
Éclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg.
Spread mixture into pan, covering the bottom and sides evenly. Note: If the sides of your pan are too greased you won’t be able to get the mixture to stay up the sides so make sure to just lightly grease.  Bake for 30-40 minutes or until golden brown (Mine only took 25 minutes.) You may want to check it occasionally-you don’t want to overcook the crust, it will ruin the cake. 
Remove from oven and let cool (don’t touch or push bubbles down).
Filling: Whip cream cheese in a medium bowl.
In separate bowl make vanilla pudding. Make sure pudding is thick before mixing in with cream cheese.
Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge. 
When the crust is completely cooled, pour filling in. Top with layer of cool whip (or homemade whipped cream) however thick you want it and serve with chocolate syrup.