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Chocolate Eclair Cake

By Amy Cole
Chocolate Eclair Cake
8 servings
  • 0 reviews

  • Difficulty Easy
  • Prep time 20 mins
  • Cooking time 30 mins
  • Serves
    8
Ingredients

    1 cup water
    1/2 cup butter
    1 cup flour
    4 large eggs
    1x 8oz cream cheese, softened
    1 large box (5.1oz) vanilla instant pudding
    3 cups milk
    1x 8 oz. container cool whip (you won’t use the whole container) or one batch of homemade whipped cream
    chocolate syrup or homemade chocolate sauce *

Method

    Preheat oven to 200⁰C (400⁰F). Lightly grease a 9″X13″ glass baking pan. *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.

    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.

    Bake for 30-40 minutes or until golden brown
    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.

    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 cream) however thick you want it and serve with chocolate syrup. YUM!!!!
    * Use Chelsea's Rich Chocolate icing (make a runny version) for drizzling over the top!

    This recipe has not been tested by Chelsea Sugar.

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