Chocolate Eclair Cake 1

1 cup water

1/2 cup butter

1 cup flour

4 eggs

Filling:

Two 3.4 ounce boxes vanilla instant pudding

2-1/2 cups milk

9 ounces Coo1 Whip

1 teaspoon vanilla

Topping:

2 squares unsweetened chocolate

2 tablespoons butter

2 tablespoons milk

1 cup powdered sugar

1 teaspoon vanilla

Preheat oven to 400F. Heat water and butter to rolling boil. Stir in flour over low heat until mixture forms a ball. Remove from heat. Beat in eggs thoroughly one at a time with electric mixer. Spoon onto ungreased cookie sheet in a ring. Bake until golden brown and dry, Bake 45-50 minutes at 400F. Cool away from drafts. Slice in half horizontally when cooled.

Filling:
Combine vanilla instant pudding and milk as you would for pudding. Fold-in Cool Whip and vanilla. Spoon onto inside of cake, then place top of cake on top of filling.

Topping:
Melt 2 squares of unsweetened chocolate, butter, and milk. Add powdered sugar, vanilla, and enough milk for right consistency. Drizzle over top.

Serves 12.

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Cajun Country -- New Iberia, Louisiana