Choco Eclair Torte

 

Ingredients:

Pastry:
1 cup water
1/2 cup butter
1/4 tsp. salt
1 cup flour
4 eggs

Filling:
2 (3-1/2 oz.) pkgs. Instant French Vanilla pudding mix
2 cups milk
1 tsp. pure vanilla extract
8 oz. whipped cream or non-dairy topping

Frosting:
2 (1 oz) squares unsweetened chocolate
3 Tbsp. butter
3 Tbsp. milk
1 tsp. pure vanilla extract
1 cup confectioners' sugar

Directions:

Preheat oven to 400 degrees F.

In a large saucepan bring water, butter and salt to boil. Add flour all at once and beat over medium heat with a spoon until it forms a ball, one to two minutes. Remove from heat. Add eggs, one at a time, beating very well after each addition. Spread evenly in a greased and floured 9x13-inch baking pan and bake for 50 minutes.

Combine pudding mix with 2 cups of milk and beat on low speed of electric mixer for one to two minutes. Fold in 1 teaspoon vanilla and whipped topping and mix well. Refrigerate filling mixture.

Melt chocolate and butter in a small saucepan on low heat. Stir in 3 tablespoons milk, 1 teaspoon vanilla and 1 cup confectioners' sugar. Mix well and set aside.

To assemble the torte, first split cooled cake and place bottom half back in baking pan. Cover with pudding mixture theen place other cake over it. Drizzle frosting over torte and spread to cover. Refrigerate. Serve when thoroughly cooled.

A fluffy filled pastry with chocolate frosting.