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Cooking receipe to make Eclair Torte – Quick Cooking Magazine under category Everyday Recipes. You may find some video clips related to this receipe below.
Eclair Torte – Quick Cooking Magazine
1 cup water
1/2 cup butter
1/4 teaspoon salt
1 cup flour
4 eggs
8 ounces cream cheese, softened
2) 3.4 ounce packages instant vanilla pudding
3 cups cold milk
12 ounces Cool Whip, thawed
chocolate syrup
In a saucepan over medium heat, bring water, butter and salt to a boil.
Add flour all at once; stir until a smooth ball forms. Remove from the
heat; let stand for 5 minutes. Add eggs, one at a time, beating well
with a wooden spoon after each addition. Beat until smooth. Spread into
a greased 9 x 13-inch pan. Bake at 400 degrees F for 30 to 35 minutes,
or until puffed and golden brown.
Cool completely on a wire rack. If desired, remove cake from pan and
place on serving platter.
In a mixing bowl, beat cream cheese, pudding mix and milk until smooth.
Spread over puff; refrigerate for 20 minutes. Spread with Cool Whip.
Refrigerate. Drizzle with chocolate syrup just before serving.
Refrigerate leftovers. Serves 12.
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