Drizzled Chocolate Eclair Cake

• Pastry
• butter↗1⁄2 cup
• salt↗1⁄4 teaspoon
• water↗1 cup
• flour↗1 cup
• eggs↗4
• Filling
• French vanilla instant pudding2 ounces

  (4 ounce) packages, 2

• milk↗2 1⁄2 cups
• cream cheese↗1 ounces

  (8 ounce) package, softened

• whipped topping↗1 ounces

  (12 ounce) container, extra creamy

• Glaze↗
• chocolate chips↗1⁄3 cup
• milk↗2 tablespoons
• butter↗2 tablespoons
• cup powdered sugar↗1

Step-by-step instructions

1. 1

   PASTRY: In a sauce pan bring to boil butter, salt, and water. After it is boiling add in flour and stir until it forms a ball.

2. 2

   Take off heat and add 4 eggs one at a time. Beating by hand until mixed thoroughly. (They will kinda look slippery and the flour ball will separate into chunks. Keep stirring the egg will eventually mix inches It is SO important that you add them one at a time. )

3. 3

   Lightly spray jelly roll pan with a nonstick cooking spray and spread mixture in bottom of pan. (It is a little stiff, I use a spoon and run it under hot water to help it spread better.).

4. 4

   Bake at 400 degrees for 25 minutes. It will puff up you may want to poke the bubbles with a fork. Take out of oven and let it cool completely.

5. 5

   FILLING: Beat both packages of french vanila instant pudding with milk. Add softened cream cheese. Beat again. Spread on cooled pastry. Spread whipped topping over top of pudding mixture.

6. 6

   GLAZE: In a bowl mix chocolate chips and butter, put in microwave for 1 minute or until melted. Add milk and powdered sugar and mix well. Drizzle over top of whipped cream and chill in fridge.