Chocolate Eclair Cake - cooking recipe

Ingredients

1 c. water
1 stick oleo
1/4 tsp. salt
1 c. flour
4 eggs
2 pkg. instant French vanilla pudding
2 1/2 c. cold milk
8 oz. cream cheese, softened
12 oz. whipped topping
3 oz. chocolate chips
2 Tbsp. oleo
1 c. confectioners sugar
3 to 4 Tbsp. milk

Preparation

Bring water and oleo to boil until oleo is melted.
Add salt and flour; beat until it forms a ball that leaves the sides of the pan; cool slightly.
Add eggs one at a time; beat thoroughly after each addition.
Spread pastry onto ungreased jelly roll pan (15 x 10 x 1-inch).
Bake at 400\u00b0 for 35 minutes.
Remove; pierce bubbles with fork while hot.
Mix pudding and milk.
Add cream cheese and mix together.
Put on top of cooled pastry.
Spread whipped topping over pudding mixture.
Melt chocolate chips and 2 tablespoons oleo over low heat.
Add confectioners sugar to make a thin glaze, adding 3 to 4 tablespoons milk.
Pour or drizzle chocolate glaze over whipped topping.
Refrigerate at least 1 hour or longer.
Cut into squares to serve.