Chocolate Eclair Cake

[Sweet Magnolia]

Crust:
1 Cup Water
1/2 Cup butter
1 Cup Flour
4 large eggs

Preheat your oven to 400*F and very lightly grease a 9"X13" glass baking dish. This is to make and then bake your crust. In a medium pan melt butter in water and bring to a boil. Remove from heat, stir in flour then stir in eggs one at a time making sure they are completely stirred in before adding another egg. Spread mix into pan on the bottom and sides evenly, this is going to be a very wet mix. Now is why I said to very lightly grease the pan, if it's too greasy the batter won't stay up on the side. My original recipe said to bake for 30-40 minutes or until golden brown but it doesn't usually take but around 25 minutes for it to be done.(I do have a gas stove/oven I'm not sure if that matters or not). When crust is done, remove from oven and let cool do not touch or push bubbles down.

Filling:
1 8 oz. cream cheese, softened
1 (5.1 oz) vanilla instant pudding mix
3 Cups milk

Whip cream cheese in a medium bowl, then in another bowl, mix pudding mix and milk, beating for 3 minutes, then set in fridge until thick. Make sure pudding is thick before mixing with cream cheese. Beat until there are no lumps in the cream cheese and the pudding have no lumps in them. Put in fridge until the crust is completely cooled. Once crust is completely cooled, then pour the cream cheese/pudding mixture in.

Top with whipped topping
1 Cup heavy whipping cream
2 Tablespoons powdered sugar
1 teaspoon vanilla
Put mixing bowl and mixer whisk or whisk in the freezer for 10 minutes before you're ready to make the whipped cream. Put sugar in the bottom of the bowl, next add heavy whipping cream and vanilla. Now whisk until the cream reaches stiff peaks. (You can also use store bought whipped topping but homemade is soooo much better.)

Homemade Chocolate Syrup
1 Cup water
1/2 Cup sugar
2/3 Cup unsweetened cocoa powder, preferably Dutch-process
1/4 teaspoon salt
1 teaspoon vanilla
Bring water and sugar to a boil, whisking until sugar is dissolved. Whisk in cocoa and salt and simmer, whisking until slightly thickened, about 3 minutes. Remove from heat and let cool, syrup will continue to thicken as it cools.

You can also use store bought syrup but you have just got to try it with everything homemade!

When you cut a piece, add whipped topping as much as you like and drizzle with syrup, also as much as you like.
Hugs, Paula

[Amanda]

I just made something almost identical to this, except there's a chocolate layer in there that truly makes it taste like an eclair! So GOOD.