Mary Hardman’s Chocolate Éclair Cake

2 cups water

2 cubes of butter

1/2 tsp salt

2 cups flour

8 eggs

1 large instant vanilla pudding mix

2 (8 oz.) cream cheese

1 small Cool Whip

1 large Cool Whip

5 cups of milk

Chocolate syrup

1 package of raspberries

 

Boil water, butter and salt.  Add flour, stir in 8 eggs, 2 at a time.  Pour into a Jelly Roll pan (ungreased).  Bake at 350 degrees for 30 minutes or until sweat beads disappear.  Cool

Filling:  Mix pudding and milk, add softened cream cheese.  Fold in small cool whip.  Spread onto the cooled crust.

Spread 1 large Cool Whip on top.  Drizzle with chocolate using a fork. 

Make Danish Dessert.  Cool and add raspberries.  Spoon over top after pieces are cut, just before serving.