Chocolate Eclair Cake

Name: Chocolate Eclair Cake
Yield: 12 servings
Ingredients: 1 cup water; 1/2 cup butter; 1 cup flour; 4 large eggs; 1 (8 oz) package cream cheese, softened; 1 large box (5.1 oz) vanilla instant pudding; 3 cups milk; 1 (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

9 ingredients•8 steps•12 servings

Ingredients

Eclair Crust

1 cup water
1/2 cup butter
1 cup flour
4 large eggs

Filling

1 (8 oz) package cream cheese, softened
1 large box (5.1 oz) vanilla instant pudding
3 cups milk
1 (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

Instructions

1
Preheat oven to 400°F.
2
Lightly grease a 9x13-inch glass baking pan. Make sure to just lightly grease - if the sides are too greased, the mixture won't stay up the sides.
3
Make the eclair crust:
4
Bake for 25-40 minutes or until golden brown (may only take 25 minutes). Check it occasionally - you don't want to overcook the crust, it will ruin the cake!
5
Remove from oven and let cool completely. Don't touch or push bubbles down.
6
Make the filling:
7
When the crust is completely cooled, pour filling in.
8
Top with layer of Cool Whip however thick you want it and serve with chocolate syrup.

💡 Cook's Notes

For better filling, use two small boxes French vanilla pudding and 3 cups milk, not 4. If you want to make this even better use homemade whipped cream. For a more homemade creation, make your custard from scratch and make your own chocolate sauce.