Éclair Cake

  • 1 stick butter
  • 1 cup tap water
  • 1 cup flour
  • 4 eggs
Combine butter and water in saucepan and bring to a boil. Remove from heat and add the flour blending well. Allow to cool for 5 minutes. Add eggs one at a time, blending well after each addition. Spread into an oval on a greased cookie sheet. Bake at 400° for 40 to 45 minutes. Allow to cool then slice horizontally.
 
  • 2 ½ cups milk
  • 2 small packages instant vanilla pudding mix
  • 1 stick margarine, melted
  • 2 cups cool whip
Combine milk with pudding and mix until it thickens. Fold in cool whip. Spread on lower half of éclair and frost with chocolate mixture.
 
  • 2 tablespoons butter
  • 2 ounces unsweetened chocolate
  • 1 cup powdered sugar
  • Milk
Melt butter and chocolate over low heat. Add sugar and enough milk (about 2 tablespoons) to make a smooth spread.

For easier cutting, allow to chill before serving.

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