06/02/08

Chocolate Éclair Torte

A friend of mine (Lynn Collum) gave me this one.

Crust:

1 cup water          4 eggs
½ cup margarine     1 cup flour

Bring water and margarine to a boil.  Add flour and beat until ball forms.  Cool 10 minutes.  Add 1 egg at a time.  Spread on greased casserole pan.  Bat at 425º for 30-40 minutes.  Cool with a towel over the top of 15 minutes so steam softens crust.  Push puffed-up crust down and finish cooling.

Filling:

2 small pkgs. Vanilla instant pudding     
2 ½ cups milk
1 tsp vanilla (I sometimes use almond extract instead)
8 oz. Cool-whip.

Mix first 3 ingredients with mixer.  Fold in the Cool-Whip.  Spread on the crust and chill

Glaze:

2 TBSP margarine               1 oz. baking chocolate
1 cup powdered sugar           2 TBSP boiling water

Melt the margarine and chocolate.  Stir in the powdered sugar and boiling water.  Stir well until smooth.  Dribble over cake immediately.  Chill and serve.           

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