This is one of my all-time favorite desserts. It was a Sunday favorite in my house growing up and we used to beg my mom for it. If you love eclairs, you will love this eclair cake. It’s basically one giant eclair; the crust is light and fluffy and the filling is simply delicious. One piece is never enough–you’ll be comin’ back for more!
Chocolate Eclair Cake
Ingredients
1 c. water
1/2 c. butter
1 c. flour
4 large eggs
1 pkg cream cheese
1 large box vanilla instant pudding
3 c. milk
1 container cool whip
chocolate syrup
Instructions
Preheat oven to 400. Lighly grease a 9″X13″ glass baking pan.
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. Bake for 30-40 minutes or until golden brown. You may want to 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).
Filling:
Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding. 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 and serve with chocolate syrup.
***I love the filling! Sometimes I will double it to make a thicker cake, and save some of the extra to eat with graham crackers or even plain!! It’s simply delish.
I’m proud of myself for only eating that tiny corner piece at Ry’s…but now I want more!!
Can I make this cake a day in advance?
Yes you can, it will stay pretty good in the fridge for a couple of days. Just wait to put the chocolate syrup just before serving!
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