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Eclair Cake 2


1 cup water
1/2 cup margarine
1 cup flour
4 eggs

FILLING:
2 small vanilla puddings
2 1/2 cup milk
2 cup Cool Whip

FROSTING:
1 pkg. instant chocolate pudding
1/4 cup cold milk
8 oz. Cool Whip

In medium saucepan, put water, margarine; bring to a boil. Remove and add 1 cup flour. Mix with wooden spoon into a ball. Add 4 eggs, one at a time; mix until smooth. Drop batter into ring on lightly greased cookie sheet. Bake 40 minutes in 400 degree oven. Turn off oven and leave another 10 minutes. Filling: Add milk to pudding and beat until thick. Add 2 cups Cool Whip (8 oz. container). Cut above cake right through the middle and spread filling. Cover with top half and frost.

Frosting:
Combine pudding, milk, sugar and blend on low speed until smooth, then fold in Cool Whip. Spread on top of cake.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.