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Chocolate Eclair Torte

I take this impressive dessert to the table whole, then slice it and serve. It can be made ahead of time and refrigerated until you're ready to serve. —Janaan Cunningham

12 ServingsPrep: 25 min. + chilling Bake: 40 min.

Ingredients

1 cup water
1/2 cup butter
1 cup all-purpose flour
4 eggs
FILLING:
2-1/2 cups cold milk
2 packages (3.4 ounces each) instant French vanilla pudding mix
1 teaspoon vanilla extract
1 carton (8 ounces) frozen whipped topping, thawed
ICING:
2 ounces semisweet chocolate
2 tablespoons butter
2 tablespoons milk
1 teaspoon vanilla extract
1 cup confectioners' sugar

Directions

In a large saucepan, bring water and butter to a boil. Add flour all
at once and stir until smooth ball forms. Remove from the heat; let
stand for 5 minutes. Add eggs, one at a time, beating well after
each addition. Continue beating until mixture is smooth and shiny.
Line a large baking sheet with waxed paper. Draw a 10-in. circle on
the waxed paper. Grease the paper. Drop batter by rounded

2 of 2

Chocolate Eclair Torte (continued)

Directions (continued)

tablespoonfuls just inside the circle outline.
Bake at 400° for 40-45 minutes or until golden brown. Transfer to
a wire rack. Immediately prick with a fork and cool completely. Cut
off top third of puffs. Pull out and discard soft dough from inside.
For filling, in a large bowl, whisk milk, pudding mixes and vanilla
for 2 minutes; let stand for 2 minutes or until soft-set. Fold in
whipped topping. Place bottom ring of cream puffs on a serving
platter. Spoon filling inside. Top with top ring. Refrigerate.
For icing, in a microwave, melt chocolate and butter with milk; stir
until smooth. Stir in vanilla. Add confectioners' sugar and stir
until smooth. Cool for 5 minutes. Drizzle over top of cake. Serve
immediately. Refrigerate leftovers. Yield: 12 servings.

Nutrition Facts: 1 serving (1 piece) equals 313 calories, 17 g fat (11 g saturated fat), 104 mg cholesterol, 256 mg sodium, 34 g carbohydrate, trace fiber, 5 g protein.