Chocolate Eclair Torte (not The Graham Cracker Version)

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• 1 cup water
• 1/2 cup butter
• 4 eggs
• 1 cup flour
• 2 (3 1/2 ounce) packages vanilla instant pudding mix
• 1 teaspoon vanilla
• 2 1/2 cups milk
• 1 (8 ounce) carton frozen whipped topping, thawed (cool whip)
• 1 1/2 cups confectioners' sugar
• 1 teaspoon vanilla
• 2 tablespoons milk
• 2 tablespoons butter
• 2 ounces unsweetened chocolate

Recipe

• 1 crust: preheat oven to 450â°f grease a large jelly roll pan.
• 2 bring water and butter to a boil in a medium saucepan over medium heat.
• 3 add flour and beat until the mixture forms a ball.
• 4 cool 10 minutes.
• 5 beat in eggs.
• 6 spread crust mixture on the prepared pan.
• 7 bake for 20-30 minutes, or until firm.
• 8 don't overbake.
• 9 filling: mix the first 3 ingredients together with an electric mixer until smooth.
• 10 fold in cool whip.
• 11 spread on the cooled crust and chill for an hour or so to firm the filling.
• 12 icing: using a medium saucepan or a double boiler, melt chocolate squares in butter over low to medium heat.
• 13 add the rest of the ingredients, adding more milk if necessary to achieve a smooth consistency.
• 14 drizzle over the filling.
• 15 chill before serving for a few hours.
• 16 store the torte in the refrigerator.