Difference between revisions of "Chocolate Eclair Cake"
From zen2
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===Ingredients=== | ===Ingredients=== | ||
| + | <div style="column-count:3;-moz-column-count:3;-webkit-column-count:3"> | ||
===Crust:=== | ===Crust:=== | ||
*1 cup water | *1 cup water | ||
| − | *1/2 cup butter | + | *1/2 cup butter(115g) |
*1 cup flour | *1 cup flour | ||
*4 large eggs | *4 large eggs | ||
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*1 8 oz. container cool whip (just enough for a thin layer. | *1 8 oz. container cool whip (just enough for a thin layer. | ||
*chocolate syrup or homemade chocolate sauce | *chocolate syrup or homemade chocolate sauce | ||
| + | </div> | ||
===Instructions:=== | ===Instructions:=== | ||
| + | ===For the Eclair Crust:=== | ||
*Preheat oven to 204 C. Lightly grease a 9"X13" glass baking pan. | *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. | #In a medium saucepan, melt butter in water and bring to a boil. | ||
#Remove from heat. Stir in flour. | #Remove from heat. Stir in flour. | ||
| Line 22: | Line 24: | ||
#No big deal but I like the crust to go up the sides a bit. | #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.) | #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! |
| − | + | #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. | #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. | #Make sure pudding is thick before mixing in with cream cheese. | ||
Latest revision as of 00:40, 11 November 2017
Contents
Ingredients
Crust:
- 1 cup water
- 1/2 cup butter(115g)
- 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:
For the Eclair Crust:
- 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.
- 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.