Cakes

Chocolate Eclair Cake

Oh lawdy, lawdy….. this dessert is dangerous…….even more so if you don’t have a lot of willpower.

And mine has been in questionable supply these last few days....I don’t know what’s gotten into me….

Especially for a dessert like this. The original recipe called for Jello Instant Pudding, but come on, homemade pastry cream takes about the same time to make and is far superior to anything from a box.
Again, especially for a dessert of this caliber.
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I can’t wait for my parents to visit so I can make it again. My mom, who never met a cream puff (or cannoli, for that matter) she didn’t like, will absolutely love this.
Chocolate Eclair Cake – adapted from The Girl Who Ate Everything
Crust:

1 cup water
1/2 cup butter
1 cup all-purpose flour
4 large eggs

Filling:

1 (8 ounce) package cream cheese, softened
2 cups prepared, chilled pastry cream

Topping:

2 cups whipped cream, lightly sweetened
chocolate syrup or homemade chocolate sauce

Preheat oven to 400. Lightly grease a 9″X13″ glass baking pan
In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. Mixture will be very wet.Bake for 30-40 minutes or until golden brown.Remove from oven and let cool.
For the Filling: Whip cream cheese in a medium bowl. Make sure pastry cream is thick before mixing in with cream cheese. Slowly add pastry cream  to cream cheese, mixing until there are no lumps. Let cool in fridge.When the crust is completely cooled, pour filling in. Top with whipped cream, then drizzle it with the chocolate syrup.

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