Chocolate eclair ring

Chocolate eclair ring

Ingredients/Components

• cinnamon - 1/4 tsp
• eggs - 4 item
• milk - 2 3
• butter - 1/2 c
• water - 1 c
• almond extract - 1 tsp
• Cool Whip - 8 oz
• cold milk
• plain flour - 1 c
• cocoa powder - 2 Tbsp
• French vanilla instant pudding mix
• butter/margarine, softened - 3 Tbsp
• 4x powdered sugar, sifted

How to make chocolate eclair ring:

Bring water and 1/2 cup butter to boil. Reduce heat. Stir all flour in at once. Beat until ball forms. Cool 10 minutes. Beat in eggs, one at a time until well blended. Spoon onto baking sheet, forming a ring with sides touching. Bake at 450° until lightly browned, 45 to 50 minutes. Cool in draft-free place completely.

Meanwhile, combine pudding mix and 2 1/2 cups milk. Beat until smooth. Whisk in 1 teaspoon almond extract and Cool Whip. Refrigerate until ring is cooled. When ring is completely cooled, use serrated long bladed knife and slice off top 1/3 of ring. Be careful not to break/split it. Fill bottom 2/3 ring with pudding mix. Gently replace cap (top 1/3 of ring). Combine cocoa, 4x sugar, 3 tablespoons butter, almond extract, cinnamon and milk in bowl. Mix well. Drizzle over ring. Chill until serving time.

Recipe categories: Desserts, Chocolate, Cakes.