Hello my friends! I'm back today (after a MONTH away?? How did that happen??)with a recipe!! Last week while aimlessly scrolling on Pinterest I found the most beautiful looking recipe. Now, for an event to make this lovely dessert. Lucky for me (and in turn, all of you) my co-worker and friend starts a new job next week. We are having a big potluck for her, and this lovely cake is my contribution!
I have to admit, I was a little apprehensive about baking the crust, but it turned out golden and gorgeous. And the filling? OH. MY. WORD. The FILLING. It is unbelievable! Soft and light and creamy and glorious. I may have to find a way to make individual éclairs so I can use it in my Quest for the Perfect Cupcake!!
The only issue I ran into was with the chocolate pudding. Since my Walmart didn't have a 5.1 oz box, I ended up buying two regular sized boxes and just keeping the excess pudding out for the girls. Win-Win! Now, without further adieu, here is the recipe!
Chocolate Éclair Cake
Recipe adapted from The Girl Who Ate Everything.com
1 cup water
1/2 cup butter
1 cup flour
4 large eggs
1 8 ounce package cream cheese, softened
2 102g boxes instant vanilla pudding
4 cups milk
1 8 ounce container cool whip (enough to cover the cake, I didn't use the whole container)
Chocolate syrup (you could make your own, but I just used ice cream topping)
Preheat oven to 400F. Lightly grease a 9x13 glass baking pan. If the sides of your pan are too heavily greased, the batter will not stick to the sides. Not a huge deal, but it's prettier if the base bakes up the sides.
|Here is the crust pre-bake, I tried to pull it the whole way up the sides of the pan|
|Here's the crust after baking, all puffy and golden brown|
Filling: Whip the pudding mix and milk according to package directions. When it's all mixed up, remove 1/4 of the pudding into a separate bowl. This excess pudding is not needed for the recipe, so you can enjoy it anytime! Put the pudding into the fridge and wait until it is fully setup before moving on to the next step.
Whip cream cheese in the bowl of your stand mixer. If you don't have a stand mixer, I hope you have strong arm muscles because this process takes a while... Once the cream cheese is nice and smooth, slowly add the pudding to the cream cheese, and continue to whip together. Mix until there are no lumps and the mixture is nice and smooth. This took almost five minutes in my mixer.
When the crust is completely cooled, pour the filling into the crust. Spread out until it is evenly distributed over the entire crust. Top with a layer of cool whip (or if you are really good, some homemade whip cream) and drizzle chocolate syrup on top.
I hope my friend loves this cake as much as I loved making it!! Thanks for stopping by to read today, I really appreciate it!
Linking to Joyful Homemaking, Not Just a Housewife and A Bowl Full of Lemons.