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Eclair Cake

I made this eclair cake for book club that I hosted last night and wanted to share the recipe with you all.  My family made eclair cake a lot in my growing up years, but I haven't ever made it since I've lived on my own (12+ years).  It is four layers of deliciousness:  buttery crust, pudding, whipping cream, and chocolate.  This is a wonderful dessert to make for a crowd, since you make it in a cookie sheet.

I saw a recipe for eclair squares on the Sisters' Cafe blog and wanted to make it.  Their recipe is a little more "grownup" than the recipe that I used when I was younger.  The cool whip and Hershey's chocolate syrup that I used to use are replaced with real whipping cream and a chocolate glaze drizzle.


Eclair Cake
recipe from Sisters' Cafe and also from my childhood recipe box

Crust:
1/2 cup butter
1 cup hot water
1 cup flour
4 eggs

Boil water and butter until butter is melted.  Mix (in mixer with wire whisk attachment).  Add flour and beat until smooth. Beat in eggs one at a time. Spread on greased large cookie sheet. Bake at 400 degrees F for 20 minutes. Crust will bubble up. Take out of oven and flatten bubbles with spatula while still hot. Allow to cool.

Filling:
2 large boxes (5.1 oz) instant vanilla pudding
4 1/2 cups milk
8 oz. cream cheese, softened

Whip pudding with milk and softened cream cheese until mixture is smooth. Spread over cooled crust. 

Cream:
1 1/2 – 2 cups heavy whipping cream
powdered sugar

Beat whipping cream with 2 heaping spoonfuls of powdered sugar until soft peaks form. Spread whipped cream over pudding.

Chocolate Sauce:
1/2 cup chocolate chips
2 Tb butter
3 Tb milk
1 cup powdered sugar

Melt chocolate chips over low heat and add all other ingredients. Beat well with wire whisk until smooth. Drizzle on top. Refrigerate dessert before serving.

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