Chocolate Eclair Cake - Revision history

Mina at 00:40, 11 November 2017

2017-11-11T00:40:24Z

Mina at 00:37, 11 November 2017

2017-11-11T00:37:45Z

Chris: 1 revision

2013-07-25T08:08:04Z

1 revision

Mina: /* For the Eclair Crust: */

2013-04-24T15:44:48Z

‎For the Eclair Crust:

New page

===Ingredients===
===Crust:===
*1 cup water
*1/2 cup butter
*1 cup flour
*4 large eggs
===Filling:===
*1 (8 ounce) package cream cheese, softened
*1 large box (5.1 ounces) vanilla instant pudding
*3 cups milk
===Topping:===
*1 8 oz. container cool whip (just enough for a thin layer.
*chocolate syrup or homemade chocolate sauce
===Instructions:===
*Preheat oven to 204 C. Lightly grease a 9"X13" glass baking pan.
===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.
#No big deal but I like the crust to go up the sides a bit.
#Bake for 30-40 minutes or until golden brown (Mine only took 25 minutes.)
#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).
#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 however thick you want it and serve with a drizzle chocolate syrup.
#*If you want to make this even better use homemade whipped cream.

@@ Line 15: / Line 15: @@
 </div>
 ===Instructions:===
 *Preheat oven to 204 C. Lightly grease a 9"X13" glass baking pan.
 #In a medium saucepan, melt butter in water and bring to a boil.
 #Remove from heat. Stir in flour.

@@ Line 1: / Line 1: @@
 ===Ingredients===
 ===Crust:===
 *1 cup water
-*1/2 cup butter
+*1/2 cup butter(115g)
 *1 cup flour
 *4 large eggs
@@ Line 12: / Line 13: @@
 *1 8 oz. container cool whip (just enough for a thin layer.
 *chocolate syrup or homemade chocolate sauce
 ===Instructions:===
 *Preheat oven to 204 C. Lightly grease a 9"X13" glass baking pan.
@@ Line 22: / Line 24: @@
 #No big deal but I like the crust to go up the sides a bit.
 #Bake for 30-40 minutes or until golden brown (Mine only took 25 minutes.)
-#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).
+#You may want to check it occasionally-you don't want to overcook the crust, it will ruin the cake!
-#For the Filling: Whip cream cheese in a medium bowl.
+#Remove from oven and let cool (don't touch or push bubbles down).
 #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.

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