Eclair Torte
- 1 c. water
- 1/2 c. butter (no substitute)
- 1/4 tsp. salt
- 1 c. flour
- 4 eggs
- 1 (8 oz.) pkg. cream cheese, softened
- 2 (3.4 oz.) pkg. instant vanilla pudding mix
- 3 c. cold milk
- 1 (12 oz.) carton frozen whipped topping, thawed
- chocolate syrup
- In pan over medium heat, bring water, butter and salt to a boil. Add flour all at once; stir until a smooth ball forms. Remove from heat; let stand for 5 minutes. Add eggs, 1 at a time, beating well with a wooden spoon after each addition. Beat until smooth. Spread into a greased 13 x 9-inch baking pan.
- Bake at 400u0b0 for 30 to 35 minutes or until puffed and golden brown. Cool completely on a wire rack. If desired, remove puff from pan and place on a serving platter. In a mixing bowl, beat cream cheese, pudding mix and milk until smooth. Spread over puff; refrigerate 20 minutes. Spread with whipped topping; refrigerate. Drizzle with chocolate syrup just before serving. Refrigerate leftovers. Makes 12 servings.
water, butter, salt, flour, eggs, cream cheese, cold milk, frozen whipped topping, chocolate syrup
Taken from www.cookbooks.com/Recipe-Details.aspx?id=119671 (may not work)