Recipe: Wormsloe Eclair Cake with Chocolate Frosting (cream puff batter)

WORMSLOE ECLAIR CAKE

"Regular eclairs are very difficult and time-consuming to make. This cake tastes exactly like bakery-quality eclairs without all the fuss!"

2 cups water
1 cup margarine
2 cups flour, sifted
8 eggs
2 1/2 cups milk
2 packages (3 ounces each) vanilla instant pudding mix
6 ounces nondairy whipped topping
Chocolate Frosting (recipe follows)

Combine the water and margarine in a saucepan. Bring to a boil. Remove from heat. Add the flour and mix well. Add the eggs 1 at a time, mixing well after each addition.

Shape the dough into a 12-inch ring on a baking sheet.

Bake at 400 degrees F for 45 to 50 minutes. Remove to a wire rack to cool completely.

Beat the milk and pudding mix in a mixer bowl at low speed for 2 minutes. Fold in the whipped topping.

Cut the cake into halves. Place the bottom half on a serving plate. Spread the pudding mixture over the bottom half Place the top half over the pudding mixture. Drizzle with Chocolate Frosting. Store in the refrigerator.

CHOCOLATE FROSTING

1 cup confectioners' sugar
1/4 cup butter
1 (1 ounce) square unsweetened chocolate
1/3 cup milk
Pinch of salt
1 teaspoon vanilla extract

Combine the confectioners' sugar, butter, chocolate, milk and salt in a saucepan. Bring to a boil over low heat. Boil for 5 to 8 minutes or until thick. Stir in the vanilla.

Makes 1 (12-inch) ring, 16 servings
Source: Bistro (Menus and Music) by Sharon O'Connor