Eclair Cake

Serves: 18
Total Calories: 97


1 cup water
1 stick margarine
1 cup all-purpose flour
4 eggs
1 package instant vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (8-ounce) tub Cool Whip whipped cream
Hershey's chocolate syrup


Heat water and margarine. Add flour; stir. Add eggs, one at a time; beat well. Spread in a greased 9x13-inch pan. Bake at 400° for 30 minutes. Don’t mind how it looks; cool. Fix instant pudding according to directions on box, then add cream cheese and beat thoroughly. Pour on cake. Top with Cool Whip. Drizzle with Hershey’s syrup.

Nutritional Facts:

Serves: 18
Total Calories: 97
Calories from Fat: 64

This Eclair Cake recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.

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