Éclair Cake

Ingredients

• 1 c water

• ½ c butter

• 1 c flour

• 1 t sugar

• 4 eggs

• ½ t vanilla

Filling:

• 3.4 oz box instant French vanilla pudding

• 2 c milk

• 6 oz whipped topping, thawed, about 3/4 of an 8 oz container

Topping:

• 2 oz whipped topping, thawed, remaining whipped topping from container

• Chocolate syrup

Preparation

1. Boil water and butter together in a med saucepan on stove.

2. Then take it off the beat and add the flour and sugar and mix with hand mixer.

3. Add and beat in eggs one at a time.

4. Add in vanilla.

5. Spread in a lightly greased 9x13 or jellyroll pan.

6. Bake at 400 degrees for 25 mins, the cake will not be smooth or uniform in appearance.

7. Let cool completely.

8. Whisk instant pudding and milk together.

9. Fold in whipped topping.

10. Spread over cooled crust.

11. Spread layer of whipped topping on top.

12. Drizzle chocolate syrup over top.