Eclair Cake

You can never have too many dessert recipes, so give Eclair Cake a try. This recipe serves 24. One portion of this dish contains approximately 3g of protein, 7g of fat, and a total of 223 calories. For 40 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. 23 people have made this recipe and would make it again. It is brought to you by Dessert Now Dinner Later. A mixture of butter, whipped topping, eggs, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 14%, which is rather bad. If you like this recipe, you might also like recipes such as Eclair Cake, Eclair Cake, and Éclair Cake.

Servings: 24

 

Ingredients:

Equipment:

Cooking instruction summary:

Combine water, butter, sugar, salt & vanilla in a large saucepan. Heat until boiling & butter has melted. Remove from heat & add flour, stir briskly with a spatula.Using a hand mixer, quickly beat in eggs ONE at a time (so they don't scramble) beating well after each egg.Spread dough into a lightly greased jelly roll pan. Bake at 400*F for 25 minutes. The cake should puff up (it will be bumpy & uneven) & be lightly browned & crisp to the touch.While cake is cooling, whisk pudding & milk. Let sit in the fridge until it firms up, about 5 minutes. Fold in 2/3 of the tub of whipped topping. Spread across the cooled cake. Spread remaining whipped topping over the pudding layer. Drizzle with chocolate syrup. Cut & serve.

 

Step by step:

1. Combine water, butter, sugar, salt & vanilla in a large saucepan.

2. Heat until boiling & butter has melted.

3. Remove from heat & add flour, stir briskly with a spatula.Using a hand mixer, quickly beat in eggs ONE at a time (so they don't scramble) beating well after each egg.

4. Spread dough into a lightly greased jelly roll pan.

5. Bake at 400*F for 25 minutes. The cake should puff up (it will be bumpy & uneven) & be lightly browned & crisp to the touch.While cake is cooling, whisk pudding & milk.

6. Let sit in the fridge until it firms up, about 5 minutes. Fold in 2/3 of the tub of whipped topping.

7. Spread across the cooled cake.

8. Spread remaining whipped topping over the pudding layer.

9. Drizzle with chocolate syrup.

10. Cut & serve.

Nutrition Information:

covered percent of daily need

 

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