Chocolate Eclair Cake
1 cup water
1/2 cup butter/ margine
1 cup flour
4 large eggs
1 (8 ounce) package low fat cream cheese, softened
1 large box (5.1 ounces) sugar free vanilla instant pudding
3 cups 2 % milk (skim won’t set well)
1 8 oz. container fat free cool whip (just enough for a thin layer. ) or one batch of homemade whipped cream
chocolate syrup or homemade chocolate sauce
Preheat oven to 400. Lightly grease a 9″X13″ glass baking pan ( or spray with butter flavored Pam).
For the Eclair 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. Mixture will be very wet. *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 25-40 minutes or until golden brown. 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).
For the Filling:
Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding by beating the pudding mix and the milk for 3 minutes and put in the fridge until set. 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 and serve with a drizzle chocolate syrup.