Pam's eclair cake

Yield: 1 Servings

Measure Ingredient
1 cup Water
1 cup Flour
1 \N Stick marg/butter (1/4lb)
4 \N Eggs
¼ teaspoon Salt
1 pint Heavy cream or cool whip
1 pint Milk
2 packs Instant vanilla pudding (small ones)
1 pint Cool whip
\N \N Chocolate syrup




Heat water and butter and add salt. Bring to a boil. Add flour and remove from heat immediately. Add one egg at a time mixing thoroughly with a wooden spoon and a strong arm. Spread into a 9x13 inch greased pan. Bake at 400F for 30 minutes.

Filling: Whip cream. Add milk and pudding. Beat until thick and creamy.

Assembly: After cake has cooled add filling on top and smooth out with spatula. Add a layer of cool whip and drizzle with chocolate syrup.

Notes: 1 pt = 2½ cups = ½ L The cake batter for this recipe can also be used for Yorkshire Pudding.

Posted to EAT-L Digest 20 October 96 Date: Sun, 20 Oct 96 03:41:25 +0000 From: Rod Grant <rodgrant@...>

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