Chocolate Eclair Torte (Not The Graham Cracker Version)

• Crust
• 1 cup water
• 1/2 cup butter
• 4 eggs
• 1 cup flour
• Filling
• 2 (3 1/2 ounce) packages vanilla instant pudding mix
• 1 teaspoon vanilla
• 2 1/2 cups milk
• 1 (8 ounce) carton frozen whipped topping, thawed (Cool Whip)
• Icing
• 1 1/2 cups confectioners' sugar
• 1 teaspoon vanilla
• 2 tablespoons milk
• 2 tablespoons butter
• 2 ounces unsweetened chocolate

1. CRUST: Preheat oven to 450u0b0F Grease a large jelly roll pan.
2. Bring water and butter to a boil in a medium saucepan over medium heat.
3. Add flour and beat until the mixture forms a ball.
4. Cool 10 minutes.
5. Beat in eggs.
6. Spread crust mixture on the prepared pan.
7. Bake for 20-30 minutes, or until firm.
8. Don't overbake.
9. FILLING: Mix the first 3 ingredients together with an electric mixer until smooth.
10. Fold in Cool Whip.
11. Spread on the cooled crust and chill for an hour or so to firm the filling.
12. ICING: Using a medium saucepan or a double boiler, melt chocolate squares in butter over low to medium heat.
13. Add the rest of the ingredients, adding more milk if necessary to achieve a smooth consistency.
14. Drizzle over the filling.
15. Chill before serving for a few hours.
16. Store the torte in the refrigerator.

crust, water, butter, eggs, flour, filling, vanilla instant pudding, vanilla, milk, frozen whipped topping, icing, confectioners, vanilla, milk, butter, chocolate

Taken from www.food.com/recipe/chocolate-eclair-torte-not-the-graham-cracker-version-92995 (may not work)