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Chocolate
Éclair Torte
Preheat oven to 425 degrees.
1 cup water
1/2 cup butter
1 cup all-purpose flour
4 large eggs
Bring water to a boil, add butter to melt.
Add flour all at once and stir vigorously with a wooden spoon until
mixture leaves sides of pan in a clump.
Remove from heat and add eggs, one at a time, beating vigorously after
each addition.
Spread mixture evenly over a greased jelly roll (11X15") pan.
Bake about 30 to 40 minutes.
When cool, gently press it down so you have an even surface for filling.
Filling:
2 small packages instant vanilla pudding
1 tsp. vanilla
1 (8 ounce) container Cool Whip
2 1/2 cups cold milk
Mix pudding, milk and vanilla until thick.
Fold in Cool Whip.
Pour over crust and chill until set. Frost!
Frost with:
1 ½ cups powdered sugar
1 tsp. vanilla
2 Tblsp. butter, melted
2 tsp. milk
2 squares unsweetened chocolate, melted
Mix and drizzle over pudding. Refrigerate.
*Notes:
Can easily be made with low
fat, lite and fat free or sugar free ingredients.
Can also be made with a graham cracker crust! Read on.....
To make Eclair Torte with a graham cracker base....
Put one layer of graham crackers evenly in the bottom of a 9x13 inch
pan.
Make pudding mixture, but use 3 cups milk
Spread 1/2 pudding mixture over crackers.
Put another layer of crackers over pudding and top with remainder of
pudding mixture.
Top with another layer of crackers.
Pour frosting over torte, spread evenly and refrigerate overnight.
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