Chocolate Eclair Cake
1 cup water
1/2 cup butter
1 cup all-purpose flour
4 large eggs
1 (8 ounce) package cream cheese, softened
1 large box (5.1 ounces) vanilla instant pudding
3 cups milk
1 (8 ounce) container cool whip or homemade whipped cream
1. Preheat oven to 400. Lightly grease a 9"X13" glass baking dish.
2. 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.
3. Bake for 25-30 minutes. Remove from oven and let cool.
4. For the Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding and put in the fridge until set. Make sure pudding is thick before mixing in with cream cheese. Slowly add the vanilla pudding to the 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 with the homemade whipped cream. Serve with a drizzle of chocolate syrup.