Eclair Cake

Best of both worlds...as good as a real eclair, but SO much easier!!!

Cake:
1 cup water
1/2 cup butter (1 stick)
1/4 t salt
1 cup flour
4 eggs

Bring water, butter and salt to a boil until butter is melted. Add flour all at once and mix rapidly with a wooden spoon. Lower heat and continue stirring for 2-3 minutes to dry dough. Dough should be soft, but not sticky. Cool slightly. Transfer to a mixer and add eggs one at a time. Beat thoroughly after each addition until completely smooth. Spread into an ungreased 9by13 pan. Bake for 35 minutes at 400 degrees. Mixture will puff up while in the oven. When removed, prick bubbles with a fork and kind of smash down a little. Let cool completely.

Filling:
2 packages (3.5oz) instant vanilla pudding
2 1/2 cups cold milk
1 (8oz) cream cheese, softened
1 (12oz) Cool Whip

Mix pudding and milk until thick (like pudding.) Add cream cheese and beat until smooth. Spread over cooled cake bottom. Top with Cool Whip.

Topping:
3 oz semi-sweet chocolate chips
2 T butter
3 T milk
1 cup powdered sugar

In a saucepan, melt chocolate chips and butter until smooth. Add powdered sugar and milk, alternately until a thin glaze forms. Drizzle over Cool Whip. Refrigerate at least one hour.

*From bigoven.com