Boston Cream Eclair Cake

• Vegetarian

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 3/4 6 ounces cool whip
  • 1 cup Flour
  • 1 cup Powdered sugar
  • 1 1/2 Squares unsweetened chocolate (1.5 ounces
  • 2 tsp Vanilla

• Dairy

  • 5/8 cup Butter
  • 2 5/8 cups Milk

• Desserts

  • 2 (3.125 ounce packages Vanilla pudding, instant

• Liquids

  • 1 cup Water

Found on throughherlookingglass.com

Description

Ingredients

• Crust:
• 1/2 cup butter
• 1 cup water
• 1 cup flour
• 4 large eggs
• Cream Filling:
• 2 (3.125 ounce) packages instant vanilla pudding
• 2 1/2 cups milk
• 6 ounces Cool Whip (3/4 of an 8 ounce Cool Whip)
• 1 teaspoon vanilla
• Topping:
• 1 and 1/2 squares unsweetened chocolate (1.5 ounces)
• 2 tablespoons butter
• 2 tablespoons milk
• 1 cup powdered sugar
• 1 teaspoon vanilla

Directions

• Crust:
• Preheat oven to 400 degrees.
• Boil together the water and butter
• Remove from heat and stir in 1 cup flour until ball forms.
• Add in eggs one at a time, mixing throughly by hand after each. (I use a wooden spoon or my King Arthur bread dough whisk.)
• Drop by spoonfuls into a ring on a lightly grease cookie sheet or round pizza pan.
• Bake at 400 degrees for 40-45 minutes or until the middle is dry. Sometimes it takes as long as 55 minutes, so watch very carefully towards the end.
• Check with a cake tester to make sure its dry inside.
• Cool completely on a wire rack.
• Cut in half horizontally with a serrated or electric knife.
• Cover the bottom half with filling, put the top half back on.
• Filling:
• Using an electric mixer or whisk, mix the instant vanilla pudding with milk for two minutes.
• Gently fold in the Cool Whip and vanilla with a rubber spatula.
• Rich Chocolate Frosting:
• Melt chocolate in a saucepan over low heat.
• Add in butter til it melts.
• Remove from heat.
• Stir in milk til combined.
• Stir in powdered sugar and vanilla.
• Pack frosting in a pastry bag and pipe with a decorating tip (or use a ziploc bag with snipped corner), going around the entire cake.
• Refrigerate for a short time til chocolate sets, cover in plastic wrap, then return to refrigerator.
• Refrigerate leftovers. (If you have any!)