| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

4 large eggs

1/2 cup butter

1 cup water

1 cup all-purpose flour

1 (8-ounce) package cream cheese, softened

4 cups milk

3 (3-ounce) packages instant vanilla pudding mix

1 (16-ounce) container whipped topping

 

Easy Chocolate Icing (recipe follows)

1. Preheat oven to 400*F (205*C). Grease a 9 x 13 x 2-inch baking pan. Set aside.
2. Whisk eggs in a small bowl and set aside.
3. In 2-quart saucepan, melt butter in water. Add flour and cook, stirring constantly, until mixture forms a ball. Remove from heat and beat in eggs all at one time, continue beating until smooth.
4. Spread in prepared pan and bake for 35 to 40 minutes. Allow to cool.
5. Combine cream cheese and milk, beating until smooth. Add pudding, one package at a time. Spoon over cooled shell. Spread with whipped topping and drizzle with Easy Chocolate Icing.
6. Chill at least one hour before serving.

Makes 12 servings.

Easy Chocolate Icing

 

3 tablespoons baking cocoa

1 cup powdered sugar

1 tablespoon, plus 1 teaspoon butter, melted

About 2 tablespoons water

1. In small bowl combine cocoa and powdered sugar, mixing well.
2. Add butter and water and beat until smooth, adding a small amount of water, if needed, until the consistency is right to drizzle icing onto cake.