This puff pastry 'cake' is topped with a smooth vanilla pudding-cream cheese mixture and drizzled with an easy chocolate icing.

Chocolate Eclair Cake

4 large eggs

1/2 cup butter

1 cup water

1 cup all-purpose flour

1 (8-ounce) package cream cheese, softened

4 cups milk

3 (3-ounce) packages instant vanilla pudding mix

1 (16-ounce) container whipped topping

 

Easy Chocolate Icing:

3 tablespoons baking cocoa

1 cup powdered sugar

1 tablespoon, plus 1 teaspoon butter, melted

About 2 tablespoons water

1. Preheat oven to 400°F (205°C). Grease a 9 x 13 x 2-inch baking pan. Set aside.
2. Whisk eggs in a small bowl and set aside.
3. In 2-quart saucepan, melt butter in water. Add flour and cook, stirring constantly, until mixture forms a ball. Remove from heat and beat in eggs all at one time, continue beating until smooth.
4. Spread in prepared pan and bake for 35 to 40 minutes. Allow to cool.
5. Combine cream cheese and milk, beating until smooth. Add pudding, one package at a time. Spoon over cooled shell. Spread with whipped topping and drizzle with Easy Chocolate Icing.
6. For Easy Chocolate Icing: In small bowl combine cocoa and powdered sugar, mixing well.
7. Add butter and water and beat until smooth, adding a small amount of water, if needed, until the consistency is right to drizzle icing onto cake.
8. Chill at least one hour before serving.

Makes 12 servings.