Chocolate Eclair Cake

1 cup all-purpose flour

1/2 cup butter (1-stick)
1/4 tsp salt
1 cup water
4 large eggs
2 pkgs. (3.4 oz) Vanilla Instant Pudding
2 1/2 cups cold milk
8 ounces cream cheese, softened (room temperature)
1 container (12 oz) Cool Whip
Chocolate syrup for drizzling
Preheat oven to 400 degrees. Bring the water, butter and salt to boil until butter is melted. Add
the flour all at once and mix rapidly with a wooden spoon. Remove from heat and stir until
the mixture leaves the sides of pan and forms a ball. Add eggs, one at a time, beating
thoroughly after each addition until completely smooth. Spread in an ungreased 10- by 15-
inch baking pan. Bake until golden brown, about 35 minutes. Crust will puff up the sides of
the pan while in the oven. When removed from the oven, prick bubbles with a fork. Let cool.
For filling, use an electric mixer to beat the pudding mix, milk and softened cream cheese
together until thoroughly blended. Spread pudding mixture over the baked and cooled eclair
crust. Spread Cool Whip over pudding mixture. Drizzle with chocolate syrup.