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Eclair Cake

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“The crust of this cake comes out very puffy when it is baked. Tastes "airy" like a cream puff. Different from the graham cracker crust you usually see in recipes. Worth the few extra minutes it takes. Excellent for pot lucks.”
READY IN:
50mins
SERVES:
12
UNITS:
Metric

Ingredients Nutrition

Directions

  1. CRUST: Boil water and butter together. Mix in flour. Using mixer, beat in eggs one at a time. Add vanilla.
  2. Spread in a greased 9 x 13 pan.
  3. Bake at 400 for 25-30 minutes. Cake will NOT be smooth or uniform in appearance.
  4. Let cool.
  5. FILLING: Cream together cream cheese and milk, adding a little bit of milk at a time. Mix in pudding and beat till thick.
  6. Pour mixture over cooled crust.
  7. Spread whipped topping on top.
  8. Drizzle with chocolate syrup.
  9. Refridgerate at least one hour.

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