Chocolate Eclair Torte (Not The Graham Cracker Version) - cooking recipe

Ingredients

Crust
1 cup water
1/2 cup butter
4 eggs
1 cup flour
Filling
2 (3 1/2 ounce) packages vanilla instant pudding mix
1 teaspoon vanilla
2 1/2 cups milk
1 (8 ounce) carton frozen whipped topping, thawed (Cool Whip)
Icing
1 1/2 cups confectioners' sugar
1 teaspoon vanilla
2 tablespoons milk
2 tablespoons butter
2 ounces unsweetened chocolate

Preparation

CRUST: Preheat oven to 450\u00b0F Grease a large jelly roll pan.
Bring water and butter to a boil in a medium saucepan over medium heat.
Add flour and beat until the mixture forms a ball.
Cool 10 minutes.
Beat in eggs.
Spread crust mixture on the prepared pan.
Bake for 20-30 minutes, or until firm.
Don't overbake.
FILLING: Mix the first 3 ingredients together with an electric mixer until smooth.
Fold in Cool Whip.
Spread on the cooled crust and chill for an hour or so to firm the filling.
ICING: Using a medium saucepan or a double boiler, melt chocolate squares in butter over low to medium heat.
Add the rest of the ingredients, adding more milk if necessary to achieve a smooth consistency.
Drizzle over the filling.
Chill before serving for a few hours.
Store the torte in the refrigerator.