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Chocolate Eclair Cake

Brittany Long makes Chocolate Eclair Cake

Chocolate Eclair Cake

Ingredients:

1 cup water

½ cup butter

1 cup flour

4 large eggs

1 (8 oz) pkg. cream cheese, softened

1 (5.1 oz) pkg. vanilla instant pudding

3 cups milk

Cool Whip

Chocolate Topping

Preheat oven to 400. Lightly grease a 9x13 glass baking pan.

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. *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 (I left this part in just incase you could get it to work, but I couldn't get it to go up the sides. It did kind of slope down afterward with cooling.)

Bake for 25-40 minutes or until golden brown (keep a close eye on it, take it out when it starts browning take it out). 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 however thick you want it and serve with chocolate syrup. *If you want to make this even better use homemade whipped cream. Let dessert sit in the fridge until ready to serve. Enjoy!

Chocolate Sauce Topping

Ingredients:

¼ cup cocoa

1 cup granulated sugar

¾ cup evaporated milk

¼ cup butter

1/8 tsp salt

½ tsp vanilla

Stir cocoa and sugar together well. In a saucepan combine milk, butter, salt, and vanilla. Stir in dry mix. Heat, stirring until it reaches a boil and is thick. You want it to coat the back of a spoon. If you want it to be thicker, for a crepe filling for example, boil it a little longer. I boiled mine for two minutes whisking constantly. It will still be thin once you are done with this step. Don't worry once you let it cool down a bit it will thicken. It will thicken a lot when chilled.

Makes around 1 cup of sauce.


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