CHOCOLATE ECLAIR CAKE
We found this recipe off Pinterest from the blog “The Girl Who Ate Everything”
This is a great blog and she has some awesome recipes. Check her out.
1 cup water
1/2 cup butter
1 cup all-purpose flour
4 large eggs
1 (8 ounce) package cream cheese, softened
1 large box (5.1 ounces) vanilla instant pudding
3 cups whole milk
1 8 oz. container cool whip
Dark Chocolate Sea Salt Caramel Sauce
Preheat oven to 400. Lightly grease a 9″X13″ glass baking pan.
For the Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. Mixture will be very wet. *If the sides of your pan are too greased you won’t be able to get the mixture to stay up the sides so make sure to just lightly grease.
Bake for 30-40 minutes or until golden brown (Mine only took 25 minutes.) Check it occasionally-you don’t want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don’t touch or push bubbles down).
For the Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding by beating the pudding mix and the milk for 3 minutes and put in the fridge until set. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.When the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you want it. Serve with a drizzle of dark chocolate sea salt sauce.