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Chocolate Eclair Cake

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“This is similar in style to the Chocolate Eclair Cake #57927, except mine has a chocolate drizzle on top and vanilla custard instead of chocolate custard inside. It's not really a cake - more like one big sheet pan of a chocolate eclair. Yummy. I included cooling time in the cooking time.”
READY IN:
2hrs 15mins
YIELD:
1 cake, cut into squares
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring water and butter to a boil in a saucepan until all butter is melted.
  2. All at once, add flour and salt.
  3. Beat until mixture forms a ball that leaves sides of saucepan.
  4. Cool slightly 3-5 minutes.
  5. Add eggs one at a time, beating thoroughly after each addition.
  6. Spread this pastry dough into an ungreased cookie sheet/jelly roll pan.
  7. Bake at 400 degrees for 35 minutes.
  8. Remove from oven.
  9. Pierce bubbles with fork and press lightly into pan.
  10. Cool completely.
  11. Mix pudding with milk and softened cream cheese.
  12. Beat thoroughly and spread onto cooled pastry.
  13. Spread Cool Whip over pudding mixture.
  14. Melt chocolate chips and butter over low heat.
  15. Add confectioners sugar and milk to chocolate mixture, stirring until a thin glaze forms.
  16. Drizzle chocolate glaze over Cool Whip.
  17. Cool at least one hour before serving.

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