Chocolate Eclair Cake

Cake Layer
• 1 stick margarine
• ¼ tsp salt
• 1 cup water

Directions

1. Boil the above ingredients, then remove from heat.
2. Add 1 cup flour and beat well.
3. Add 4 eggs, one at a time, mixing well after each.
4. Spread on a lightly greased 11x17 pan.
5. Bake at 400°F for 30 minutes.
6. After baking, use your hot pad to pat down any sections that have puffed up.


Pudding Layer
• 8 ounce cream cheese completely softened at room temp
• 3 cups whole milk
• 2 small packages instant French vanilla pudding
• 12 ounce cool whip
• Hershey’s syrup

Directions

1. Mix together the softened cream cheese and about 1 cup of the milk slowly (until there are no lumps in the cream cheese and it is runny.
2. Add the remaining 2 cups milk and 2 small packages vanilla instant pudding (or French vanilla) and mix well, till it starts to firm up.
3. Spread over cooled layer of éclair crust.
4. Spread 12 ounce cool whip over whole pudding layer, and drizzle with Hershey’s chocolate syrup.
5. Chill 2-3 hours before serving.