French Bakery Eclair Cake

[nverland]

French Bakery Eclair Cake

What You’ll Need:
1 cup water
1/2 cup (1 stick) butter
1 cup all-purpose flour
4 eggs
12 ounces cream cheese, softened
4 1/2 cups milk
3 (4-serving-size) packages instant vanilla pudding and pie filling
1 (8-ounce) container frozen whipped topping, thawed
Chocolate-flavored syrup for topping
Slivered almonds for garnish (optional)

What To Do:
Preheat oven to 400 degrees F. Coat a 10- x 15-inch baking pan with cooking spray.
In a medium saucepan, place the water; heat until moderately hot. Reduce heat to low, add butter, and melt. Remove saucepan from stovetop, then add flour, beating lightly. Add eggs, one at a time, beating well. Spread mixture in prepared baking pan.
Bake 20 to 25 minutes, or until golden and brown on the edges; let cool, then transfer to a serving platter.
Meanwhile, in a large bowl, beat cream cheese, then add milk and vanilla pudding mix. Beat about 2 minutes or until thick, then spread over cake.
Refrigerate at least 1 hour to set. Spread whipped topping over top, then drizzle with chocolate syrup. Garnish with slivered almonds, if desired.


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