French Eclair Cake
Bake at 375 degrees in a 9x13 pan; Serves 12-18
Recipe may be doubled- 12x18 pan; Serves 24-36 depending on the size of pieces served.
1/2 cup Blue Bonnet Margarine (no substitutes)
1 cup water
1/4 tsp salt
Bring to boil over medium high heat: add 1 cup of flour. Continue stirring over heat until mixture forms a stiff ball; remove from heat. Add 4 eggs, one at a time, stirring thoroughly after each egg (this process may be done in a heavy mixer when doubling the recipe).
Spread the dough in a 9x13 aluminum pan, slightly sprayed with cooking spray. Bake in oven at 375 degrees for approximately 30-35 minutes or until the baked shell is a deep golden brown and no beads of moisture can be seen.
Take out of the oven and cool down before adding fillings.
Pudding Layer
1 large package of vanilla instant pudding
2 cups whole milk
4 oz. softened cream cheese
1 tub of Cool Whip
Mrs. Richardson's Hot Fudge
Mix together milk and pudding and stir for 5 minutes, set aside until thick. Mix in 4 ounces of softened cream cheese. Gently fold in 1 1/2 cups of Cool Whip. Cool for 1 hour. Microwave 1/4 cup of Mrs. Richardson's Hot Fudge Sauce until sauce drips from the fork. (Hershey's Chocolate Syrup does not work well, it's too runny)
Dip the fork into the sauce and flip the sauce back and forth forming a grid on top with th cool whip. Cut the cake into pieces, about 12-18. Place on plates and serve with raspberry sauce drizzled on top.
Raspberry Sauce
In a 1 quart saucepan mix combine:
1 package raspberry junket
1 3/4 cups of water
Bring to a boil over medium-high heat, stirring constantly until the mixture thickens.
Remove from heat and gently stir in 6-8 ounces of frozen raspberries. Take care not to crush the raspberries. Drizzle over eclair cake after it is on the plates.
