Some of you were interested in the following recipe, so here it is! As I said, it's our son, Andrew's, favorite cake for his birthday. Actually, it's very similar to a big cream puff, so it's more like a dessert than a cake.
I don't have a pretty pan that's large enough for it, so I bake it in this stainless steel roasting pan, which is a little bigger than the standard 13x9 size. It works fine, but doesn't look particularly attractive. I'll have to see about getting a prettier pan.
(Note to kids and husband: There's a future birthday gift suggestion, since you're always asking!)
I'm not sure my conversions are absolutely accurate, but they should be close.
BTW everyone, if you go to visit Olive (in the post below), don't forget to say hello. She loves to hear from you!
I'm not sure my conversions are absolutely accurate, but they should be close.
BTW everyone, if you go to visit Olive (in the post below), don't forget to say hello. She loves to hear from you!
Chocolate Éclair Cake
Crust:
1 cup of water
½ cup butter of margarine
Put water and butter in a medium saucepan, bring water to boil & simmer until butter melts. Remove from heat.
½ tsp. Salt
1 cup plain flour
Mix salt & flour & add all at once to water & butter mixture. Stir until dough forms a ball.
4 eggs
Add one at a time, beating well with a wooden spoon after each addition.
Spread in a
greased jelly roll pan (15x10x1 inches) (38x25x2.5 cm) I think a 13x9 (33x23) pan would work if you don’t have the bigger one.
Bake at 400ºF (approx. 205C) for 30 minutes.
Remove from oven and press flat (wait a minute or two so you don’t burn yourself).
Cool.
Filling:
2 packages of instant vanilla pudding.
2 ½ cups of milk
1 8oz (227 g)package of cream cheese, softened
With electric mixer, beat the cream cheese and add just a little milk at first (if you add too much at once you’ll end up with lumps of cream cheese). Keep adding milk gradually while beating. Then add the 2 puddings and beat until thick. Spread over crust.
Topping:
1 8oz tub of Cool Whip
Spread on top of pudding mixture.
Glaze:
½ cup of chocolate chips
2 tbsp. Butter or margarine
1 cup confectioners sugar (icing sugar for the Aussies)
Melt choc chips with butter in the microwave or on the stove. Stir in confectioners sugar.
Drizzle over the Cool Whip.
Make at least 2 days ahead so crust can soften and flavors blend.
(I never make it ahead and it tastes wonderful anyway)
Enjoy!
Crust:
1 cup of water
½ cup butter of margarine
Put water and butter in a medium saucepan, bring water to boil & simmer until butter melts. Remove from heat.
½ tsp. Salt
1 cup plain flour
Mix salt & flour & add all at once to water & butter mixture. Stir until dough forms a ball.
4 eggs
Add one at a time, beating well with a wooden spoon after each addition.
Spread in a
greased jelly roll pan (15x10x1 inches) (38x25x2.5 cm) I think a 13x9 (33x23) pan would work if you don’t have the bigger one.
Bake at 400ºF (approx. 205C) for 30 minutes.
Remove from oven and press flat (wait a minute or two so you don’t burn yourself).
Cool.
Filling:
2 packages of instant vanilla pudding.
2 ½ cups of milk
1 8oz (227 g)package of cream cheese, softened
With electric mixer, beat the cream cheese and add just a little milk at first (if you add too much at once you’ll end up with lumps of cream cheese). Keep adding milk gradually while beating. Then add the 2 puddings and beat until thick. Spread over crust.
Topping:
1 8oz tub of Cool Whip
Spread on top of pudding mixture.
Glaze:
½ cup of chocolate chips
2 tbsp. Butter or margarine
1 cup confectioners sugar (icing sugar for the Aussies)
Melt choc chips with butter in the microwave or on the stove. Stir in confectioners sugar.
Drizzle over the Cool Whip.
Make at least 2 days ahead so crust can soften and flavors blend.
(I never make it ahead and it tastes wonderful anyway)
Enjoy!
