Chocolate Eclair Torte (Not the Graham Cracker One)
"This has a baked eclair base, a rich creamy filling and topped with chocolate frosting. Serve with Cool Whip and Magic Shell chocolate topping drizzled over for a spectacular dessert!"
- Ready In:
- 1hr 10mins
- Ingredients:
- 11
- Serves:
-
8-12
ingredients
-
Eclair base
- 1 cup water
- 1⁄2 cup butter
- 1 cup flour
- 4 eggs
-
Filling
- 1 (6 ounce) box instant vanilla pudding
- 1 (3 ounce) box instant vanilla pudding
- 4 cups cold milk
- 8 ounces cream cheese, softened
-
Topping
- 1 (12 ounce) can chocolate frosting
- Cool Whip (optional)
- magic shell chocolate fudge topping (optional)
directions
- Boil together water and butter in saucepan.
- Add flour all at once and stir quickly til a ball forms and leaves the sides of the pan.
- Remove from heat.
- Cool 5 minutes.
- Add eggs one at a time beating well with each addition.
- Spread onto bottom of greased 13x9 jellyroll pan (or baking sheet or dish.).
- Bake at 400º for 30 minutes. (Til puffed and golden.).
- Cool.
- Beat filling ingredients and spread over crust.
- Carefully spread over filling with 1 can chocolate frosting.
- Cut into squares and serve topped with cool whip and drizzled with magic shell if desired.
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RECIPE SUBMITTED BY
Wildflour
Forked River, 0
Hello! Former caterer and restaurant owner taking life slower now and just enjoying photographing my food creations and blogging them! Pop on over to my blog to see over 800 of my recipes at Wildflour's Cottage Kitchen @ wildflourskitchen.com !
