Chocolate Eclair Ring

• 1/2 c. butter
• 1 c. water
• 1 c. plain flour
• 4 eggs
• 2 small pkg. French vanilla instant pudding mix
• 2 1/2 c. cold milk
• 8 oz. Cool Whip
• 1 tsp. almond extract
• 2 Tbsp. cocoa powder
• 3 Tbsp. butter/margarine, softened
• 2 to 3 Tbsp. milk
• 1 1/2 c. 4x powdered sugar, sifted
• 1 tsp. almond extract
• 1/4 tsp. cinnamon

1. Bring water and 1/2 cup butter to boil.
2. Reduce heat.
3. Stir all flour in at once.
4. Beat until ball forms.
5. Cool 10 minutes. Beat in eggs, one at a time until well blended.
6. Spoon onto baking sheet, forming a ring with sides touching.
7. Bake at 450u0b0 until lightly browned, 45 to 50 minutes.
8. Cool in draft-free place completely.

butter, water, flour, eggs, cold milk, almond extract, cocoa powder, butter, milk, powdered sugar, almond extract, cinnamon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1050091 (may not work)