[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]ECLAIR CAKE[/title][fusion_text]Week of December 15th-19th 2014
submitted by Adeline Gunther
1/2 C butter PLUS 1 C water
1 C flour PLUS 4 eggs
2-1/2 C milk PLUS 1 large package instant vanilla pudding PLUS 8 oz pkg cream cheese
1 8oz Cool Whip PLUS Hershey’s chocolate syrup PLUS cherries for garnish (I would suggest draining some marachino cherries on a paper towel)
Boil butter and water together. Remove from the heat and add flour. Mix. Add eggs one at a time and beat until smooth. Spread in a greased 10×15 inch pan. Bake @ 400 for 30 minutes. Will puff up. Cool. Mix pudding, milk. Let thicken and mix in the cream cheese. Spread pudding mixture over the crust. Spread cool whip over the filling and drizzle with chocolate syrup. Garnish with cherries. Refrigerate Serves about 12-15. Good visual presentation.
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