Chocolate Eclair Torte - cooking recipe

Ingredients

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

Preparation

Bring water and butter to boil over low heat.
Add flour until it forms a ball.
Cool 10 minutes at room temperature.
Add eggs, one at a time, mixing well after each egg.
Spread in greased jelly roll pan.
Bake 30 to 40 minutes at 425\u00b0.
When cool, press and fill with 2 packages instant pudding, 2 1/2 cups milk and 1 teaspoon vanilla; mix well and stir in 8 ounces Cool Whip.
Spread on crust and chill.
Later, put chocolate frosting over the pudding.