Yield: 1 Servings
|1 \N||Stick marg/butter (1/4lb)|
|1 pint||Heavy cream or cool whip|
|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@...>