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A.W. Tozer

Pam’s Eclair Cake

0
(0)
CATEGORY CUISINE TAG YIELD
Eggs, Dairy 1 Servings

INGREDIENTS

1 c Water
1 c Flour
1 Stick marg/butter (1/4lb)
4 Eggs
1/4 ts Salt
1 pt Heavy cream or cool whip
1 pt Milk
2 pk Instant vanilla pudding (small ones)
1 pt Cool whip
Chocolate syrup

INSTRUCTIONS

CAKE BATTER
FILLING
TOPPING
Heat water and butter and add salt.  Bring to a boil.  Add flour and remove
from heat immediately.  Add one egg at a time mixing thoroughly with a
wooden spoon and a strong arm. Spread into a 9x13 inch greased pan. Bake at
400F for 30 minutes.
Filling: Whip cream.  Add milk and pudding.  Beat until thick and creamy.
Assembly: After cake has cooled add filling on top and smooth out with
spatula.  Add a layer of cool whip and drizzle with chocolate syrup.
Notes:  1 pt = 2 1/2 cups = 1/2 L
The cake batter for this recipe can also be used for Yorkshire Pudding.
Posted to EAT-L Digest 20 October 96
Date: Sun, 20 Oct 96 03:41:25 +0000
From: Rod Grant <rodgrant@magi.com>

A Message from our Provider:

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