Eclair Cake

We love eclairs. We also love to make them (it came as a prerequisite to being part of the Wolfley family), but they always go so fast. This recipe is so great because it serves many more than a similar recipe made into individual eclairs. Here's the original recipe. I made it once and then made a few changes. This topping is good, but you can also just use plain vanilla pudding and have it taste great. Instead of the Hershey syrup on top, I love the fudgy frosting typical with eclairs. When I make this now, I make frosting, spread it on top of the crust and then add the topping over the frosting. You'll love it.

Crust:
1 1/2 cubes butter
1 1/2 cups water
1 1/2 cups flour
6 eggs

Topping:
8 oz. cream cheese
3 Tbsp milk
2 small packages instant vanilla pudding
3 cups milk
1 large Cool Whip
Hershey's Syrup

In large saucepan, bring butter and water to a boil. Take off heat and gradually add flour. Add eggs one at a time, beating a little after each egg. Spread on a large greased cookie sheet, leaving 1 inch around edges. Bake at 400 for 25 minutes; cool. (I've cooled it in the freezer to speed up the process and that works great). Mix together cream cheese and 3 tablespoons of milk. Set aside. Mix together pudding and 3 cups of milk. Fold in cream cheese. Fold in Cool Whip. Pour over cooled crust. Swirl chocolate syrup on top. Keep refrigerated.

Fudgy frosting:
3/4 c. semisweet chocolate chips (or 6 oz semisweet chocolate squares)
4 Tbsp. butter
3 c. confectioners' sugar
4-7 Tbsp. hot water


Melt chocolate and butter in a saucepan over low heat. Stir in sugar and enough hot water to achieve a smooth consistency. Cool slightly. Frost crust.