Eclair Cake



1 stick butter

1 cup water

1 cup flour

4 eggs


2 oz) (3 pkg instant French Vanilla Pudding mix

2 1/2 cups milk

6 ozs Cool Whip®

1 teaspoon vanilla


2 squares unsweetened chocolate

2 tsps butter

1 cup powdered sugar

1 teaspoon vanilla

few drops milk or coffee


SHELL: Melt butter in water in pan on stove. Heat to a rolling boil. Reduce heat to low. Add flour, whisking to form a ball. Remove from heat. With an electric mixer, beat in the eggs, one at a time.
Spoon batter on large pizza pan or baking sheet and spread in a circle 9-10" in diameter. (It will spread to almost fill the pizza pan.)
Bake at 400 degrees for 45-50 minutes, until browned and dry. Cool away from drafts.

FILLING: Mix pudding mixes and milk for 2 minutes. Fold in Cool Whip and vanilla.

Slice puff ring in half horizontally. Pull out and discard any unbaked dough. Fill ring with filling and replace top.

GLAZE: Melt chocolate and butter. Add powdered sugar and vanilla, beating until smooth. Add a little milk or coffee, stirring until a thin glaze forms. Drizzle over the eclair.
Refrigerate until ready to serve. Cut into at least 12 wedges.