Eclair Cake

Cake: Pour water, butter and salt in a small saucepan, bring to boil.

Remove from heat and add the flour all at once, mix well.

Add the eggs, one at a time mixing well after each egg until the mixture is well blended.

Spray a cookie sheet with Pam.

Spoon the dough onto the cookie sheet in the shape you want.

(I have only had luck doing ovals!) Using a spoon, smooth the top and sides of the dough.

Bake at 400 degrees for 40 minutes.

Shut off the oven but leave cake in there for 15 minutes with the door shut.

Remove from pan and cool on a wire rack.

When cooled, cut in half lengthwise.

Filling: Mix the pudding as directed on the box using the amount of milk listed above.

Mix the heavy cream in a separate bowl until stiff.

Fold the two mixtures together completely.

Spoon this filling onto the bottom of the dough and smooth out.

Replace the top section of the cake.

Frost with the frosting.

(You can subsitiute Cool Whip for the heavy cream but it won't be as rich tasting but it will be about 1000 calories less!).