It was really not that difficult - BUT SHHH.... No one has to know that!! :-)
Chocolate Eclair Cake
1 Cup Water
1/2 Cup ( 1 Stick) Salted Butter
1 Cup All Purpose Flour
4 Large Eggs
1 8 oz Pkg Cream Cheese - Softened ( can use low fat)
1 Large Box Instant Pudding - your choice / Vanilla or Chocolate*
*BUT if you ask me - I'd tell you Chocolate - of course!!
3 Cups of Milk ( I used skim - to cancel out the butter - in my mind anyway!)
1 Cup Heavy Cream + Vanilla Extract and Powdered Sugar to taste.
(*optional - but they are pretty and fruit -so why not!)
Chocolate Syrup*for drizzle -
*Consider this a decoration - so don't worry about added calories!
Preheat oven to 400 degrees F. Lightly grease a 9"x13" glass baking pan. IF your sides are too greased, you won't be able to get the mixture to stay on the sides - but don't worry - just try your best - they will still eat it!!
Filling: Make the pudding according to the box/directions and let set while making the cake.
Eclair Crust: In a medium saucepan, melt butter in the 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 the mixture into the pan, covering the bottom and sides evenly.
BAKE for 25- 40 mins - check at 25 mins -until golden brown. Don't over cook. Remove from oven and let cool (LEAVE the bubbles alone! - the are fine where they are!
Make the whipped cream and slice the strawberries for garnish. (Yes you can use Cool Whip - but the puff crust really deserves the Real Thing!)
When Cake is cooled -
Beat the softened cream and add the pudding to it, beating until smooth and no lumps. Spread on cooled crust, and top with whipped cream, strawberries and chocolate syrup.
And that is MY Birthday Present to YOU!
((Hugs)) ~ Sherri