Chocolate Eclair Cake

Preheat oven to 400*F (205*C). Grease a 9 x 13 x 2-inch baking pan. Set aside. Whisk eggs in a small bowl and set aside.

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.

Spread in prepared pan and bake for 35 to 40 minutes. Allow to cool.

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.

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 In small bowl combine cocoa and powdered sugar, mixing well. 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.