Chocolate Eclair Cake
1 cup flour 1 stick butter or margarine 1/4 tsp. salt 1 cup water 4 eggs (best at room temperature) 2 pkgs instant French vanilla pudding 2-1/2 cups cold milk 8 oz. cream cheese, softened 12 oz (large container) whipped topping 3 oz. chocolate chips (1/2 of a 6 oz. bag) 2 Tbs. butter or margarine 1 cup powdered sugar 3 to 4 Tbs. milk Bring water and butter to a boil until all butter is melted. All at once add flour and salt; beat until mixture forms a ball that leaves the sides of saucepan; cool slightly. Add eggs one at a time, beating thoroughly after each addition. Spready pastry mixture into ungreased jelly roll pan (15X10 inch). Bake at 400 degrees for 35 minutes. Remove from oven; pierce buttles with fork while hot. Cool completely. Mix instant pudding with milk; add softened cream cheese, beat together thoroughly. Spread whipped topping over pudding mixture. Melt chocolate chips and butter over low heat, mix to add powdered sugar and milk, alternately until thin glaze forms. Pour or drizzle chocolate glaze over whipped topping. Refrigerate at least 1 hour or longer. Cut into squares to serve. Gail <http://groups.yahoo.com/group/Recipe_Traders/> Lindale, Texas Do you love to Scrapbook? Join us at: http://groups.yahoo.com/group/Scrapbooking_Friends [Non-text portions of this message have been removed] Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
