Delicious and easy! Now go and make it and don’t share it with anyone else. You won’t be sorry!
*Cook time includes time in refrigerator*
Bring the water and 1/2 C. butter to a boil. Remove from heat and add flour. Beat in the eggs with a spoon one at a time. Bake in a 9×13 greased pan at 400 degrees for 30 minutes. Cool.
Mix 2 1/2 C. milk and pudding. Fold in the cream cheese and pour over crust. Put in refrigerator until set. Spread Cool Whip on top.
Melt together 3 T. milk, chocolate chips, and 2 T. butter. Add powdered sugar.
Cool, then drizzle over Cool Whip. Refrigerate until ready to serve.
Prep: Cook:
Serves: 12 Level: Intermediate
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 16 Level: Easy
Prep: Cook:
Serves: 32 Level: Easy
by Beth Pierce in
Desserts
Prep: Cook:
Serves: 16 Level: Easy
2 Comments
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amanda on 8.16.2009
Great recipe! Made this today. Love the eggy eclair bottom!
I don’t know if it was the brand of chocolate chips I used for the top or what, but my chocolate was off a bit. Next time, I will use my regular brand.
Thanks so much for sharing!
La Dame on 8.15.2009
I love this cake, you can also make it with chocolate pudding instead of vanilla and put coolwhip on that. There is never any leftovers of this cake!