Chocolate Sauce Topping

Courtesy of The Girl Who Ate Everything
http://www.the-girl-who-ate-everything.com/2010/06/chocolate-sauce-topping.html

This is the homemade chocolate sauce that we made to go with the eclair cake. It's delicious. You won't ever want store bought sauce again!

Chocolate Sauce Topping

Ingredients:

1/4 cup cocoa

1 cup granulated sugar
3/4 cup evaporated milk
1/4 cup butter
1/8 tsp salt
1/2 tsp vanilla

Instructions:
Stir cocoa and sugar together well. In a saucepan combine milk, butter, salt, and vanilla. Stir in dry mix. Heat, stirring until it reaches a boil and is thick. You want it to coat the back of a spoon. If you want it to be thicker, for a crepe filling for example, boil it a little longer. I boiled mine for two minutes whisking constantly. It will still be thin once you are done with this step. Don’t worry once you let it cool down a bit it will thicken. It will thicken a lot when chilled.

Makes around 1 cup of sauce.

Chocolate Eclair Cake

Courtesy of The Girl Who Ate Everything
http://www.the-girl-who-ate-everything.com/2009/06/chocolate-eclair-cake.html

Difficulty Level: Easy

I made this cake for Bree's birthday yesterday. And, it was a huge hit! Everyone loved it - and it wasn't hard to make. Tastes just like an eclair. Hope you like it.

Chocolate Eclair Pie
by Debbie Mortensen

Ingredients:
1 cup water
1/2 cup butter
1 cup flour
4 large eggs
1 (8 ounce) package cream cheese, softened
1 large box (5.1 ounces) vanilla instant pudding
3 cups milk
1 8 oz. container cool whip (just enough for a thin layer. I don’t use the whole container) or one batch of homemade whipped cream
chocolate syrup or homemade chocolate syrup

Instructions:
Preheat oven to 400. Lightly grease a 9″X13″ glass baking pan.

Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. *If the sides of your pan are too greased you won’t be able to get the mixture to stay up the sides so make sure to just lightly grease.

Bake for 30-40 minutes or until golden brown (Mine only took 25 minutes.) You may want to check itoccasionally-you don’t want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don’t touch or push bubbles down).

Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.When the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you want it and serve with chocolate syrup. *If you want to make this even better use homemade whipped cream.