Chocolate Eclair Torte - cooking recipe

Ingredients

1 c. water
1/2 c. margarine
4 eggs
1 c. flour
2 small pkg. vanilla instant pudding
2 1/2 c. milk
1 tsp. vanilla
1 (8 oz.) Cool Whip

Preparation

Bring water and margarine to a boil.
Add flour.
Beat until smooth (until ball forms).
Cool 10 minutes.
Add eggs, one at a time, mixing well.
Spread on greased jelly roll pan (or 9 x 13-inch pan).
Bake 30 to 40 minutes at 425\u00b0.
When cool, press down and fill.
Mix pudding, milk and vanilla.
Stir in Cool Whip. Put on crust and chill.
When set, frost.