Hello. My name is Christina and I’m addicted to recipes. I can’t seem to stop clipping, printing, and scrawling ingredients and instructions down on napkins. I’ve always loved recipes. In fact, for my bridal shower, my sister sent blank recipe cards to all of my guests and asked them to share their favorite recipe with me. I started my new marriage with over 70 tried and true favorite recipes from all of my friends and family. What a treasure!
The other day, I needed to take a dessert to a party I was going to. And, even though my husband was BEGGING me to make a chocolate peanut butter pie, I wanted to make something a little bit lighter. I started flipping through my recipe boxes — all four of them — and came across this recipe for Chocolate Eclair Cake. It was one of the recipes I received at my shower (my sister used very distinct recipe cards so I could easily tell that’s where it came from).
I hadn’t had this dessert in a very long time, so I thought I would give it a whirl!
Compliments of It’s a Keeper
1 cup all-purpose flour
1/2 cup butter (1-stick)
1/4 tsp salt
1 cup water
4 large eggs
2 pkgs. (3.4 oz) Vanilla Instant Pudding
2 1/2 cups cold milk
8 ounces cream cheese, softened (room temperature)
1 container (12 oz) Cool Whip
Chocolate syrup for drizzling
Preheat oven to 400 degrees. Bring the water, butter and salt to boil until butter is melted. Add the flour all at once and mix rapidly with a wooden spoon. Remove from heat and stir until the mixture leaves the sides of pan and forms a ball. Add eggs, one at a time, beating thoroughly after each addition until completely smooth. Spread in an ungreased 10- by 15-inch baking pan. Bake until golden brown, about 35 minutes. Crust will puff up the sides of the pan while in the oven. When removed from the oven, prick bubbles with a fork. Let cool.
For filling, use an electric mixer to beat the pudding mix, milk and softened cream cheese together until thoroughly blended. Spread pudding mixture over the baked and cooled eclair crust. Spread Cool Whip over pudding mixture. Drizzle with chocolate syrup.
Is It a Keeper?
This cake was incredible! Incredibly delicious! And, incredibly easy to make. And, I mean SUPER easy. And you wanna know what the best part was? It was all free-form. No perfectionists allowed. The crust, which is just like a cream puff pastry, kinda takes its own shape. And, the filling is just spread on top. Just slap it on. Then slather on the Cool Whip. And drizzle the chocolate syrup on top. Absolutely zero skill required.
You can try to be fancy if you want to, but why? It’s just going to be devoured. And, believe me…after you taste this cake, you’ll forget all about how it looks! It’s that good. Oh, and don’t try to be demure by cutting yourself a small piece of this billowy, heavenly, blissfulness. Go ahead and take a big ‘ole slice. It’s super light and goes down easy. Trust me.
Now, when you make this cake for yourself (you’re silly if you don’t!), here are a couple of tips. First, because I’m always looking for an easier way to do things (read: lazy) I added the butter, water and salt to a small sauce pan and heated it until the butter melted. Then I added the butter/water mixture to the bowl of my stand mixer and added the flour. Mix until combined.
Next, when I added the eggs, I made sure they were room temperature. They incorporate into the batter much easier that way. And, if you’re like me, and forget to take them out of the fridge in time to make the cake, just put the eggs into a bowl of warm tap water for a few minutes. They’ll warm up quite nicely! Add the eggs just like the recipe says, but instead of stirring with a wooden spoon, use your mixer! It’s MUCH easier that way! And, I always say, work smarter, not harder!
The other thing I tried with this recipe is using sugar free pudding mix. And, with all of the other delicious goodness going on, no one even missed the sugar! And, by using sugar free pudding, you can allow yourself a larger slice! Believe me, you’ll want a larger slice.
I don’t know if you’ve gotten my hints or not, but you really need to make this cake. I highly recommend you take some cream cheese out of the fridge immediately so you can whip one up for yourself!
Oh, and just in case you were feeling sorry for my chocolate peanut butter pie deprived husband…I made him a pie too. It would just be mean to tease him like that!
** SPECIAL ANNOUNCEMENT **
Do you have a recipe, craft, project or product review that’s a “keeper”? Next week, I’ll be launching a recipe swap/blog hop where you can share them with the rest of us! Stay tuned for more details!
Hi! I'm Christina, the chief cook and bottle washer at It's a Keeper. I love to cook and am a self proclaimed recipe hoarder who reads cook books cover to cover like most people read a juicy novel. Join me as I cook and bake my way through the pile of recipes that I've collected. Read more.
Don't miss a single recipe!
Get free email updates.
Find It’s a Keeper on:
Search for recipes by category: