ECLAIR CAKE

1 Cup All Purpose Flour 1/2 Cup (4 oz / 113g) Unsalted Butter 4 Eggs 8 oz (227g) Cream Cheese 5 oz (142g) Vanilla Instant Pudding 2 Cups Milk 1 Cup Milk 2 Tbsp Sugar Whipped Cream Chocolate Syrup Vegetable Oil Salt PREPARATIONS: None. DIRECTIONS: BATTER: 1- Melt unsalted butter in a saucepan. 2- Stir in a cup of milk, a pinch of salt and bring the mixture to a boil. 3- Turn off the heat and allow the mixture to cool down. 4- Add in flour and stir well until well combined. 5- Transfer the batter to a mixer or a large bowl and gradually stir in eggs while mixing. 6- Grease a bakeware (13x9) with vegetable oil. 7- Transfer the batter to the bakeware. 8- Preheat oven to 375º F (190º C), bake the batter for 30 minutes. 9- Turn off the oven and allow the cake to cool off. TOPPING: 10- Whisk cream cheese, vanilla instant pudding, sugar, and 2 cups of milk together. 11- Continue whisking until a creamy mixture is formed. 12- Spread the topping over the cooled down cake and place it in a refrigerator for 30 minutes. 13- Top the cake with whipped cream and chocolate syrup when serving.

CALORIES & NUTRITION

ECLAIR CAKE CALORIES & NUTRITION VALUES

Eclair was originated in France and now it has become one of must be displayed items at pastry shelves. This is an Eclair Cake recipe. One serving of (3.5 oz / 100g) Eclair Cake has 215 calories (120 calories from fat). One serving has about 78mg cholesterol, so as tempting as it looks, do not indulge. 100g of Eclair Cake has 247mg sodium, 71mg potassium, 19.5g total carbohydrates (11.2g sugar) and about 5g protein. Eclair does not have any considerable amounts of vitamins or minerals. It contains less than 9 percent vitamin A and about 4 percent Iron.