Title: Pam's Eclair Cake
Categories: None
Yield: 1 Servings

--------------------------------CAKE BATTER--------------------------------
1 c Water
1 c Flour
1 Stick marg/butter (1/4lb)
4 Eggs
1/4 ts Salt

----------------------------------FILLING----------------------------------
1 pt Heavy cream or cool whip
1 pt Milk
2 pk Instant vanilla pudding
-(small ones)

----------------------------------TOPPING----------------------------------
1 pt Cool whip
Chocolate syrup

Heat water and butter and add salt. Bring to a boil. Add flour and remove
from heat immediately. Add one egg at a time mixing thoroughly with a
wooden spoon and a strong arm. Spread into a 9x13 inch greased pan. Bake at
400F for 30 minutes.

Filling: Whip cream. Add milk and pudding. Beat until thick and creamy.

Assembly: After cake has cooled add filling on top and smooth out with
spatula. Add a layer of cool whip and drizzle with chocolate syrup.

Notes: 1 pt = 2 1/2 cups = 1/2 L

The cake batter for this recipe can also be used for Yorkshire Pudding.
Posted to EAT-L Digest 20 October 96

Date: Sun, 20 Oct 96 03:41:25 +0000

From: Rod Grant