Tuesday, July 24, 2007

Peanut Butter Eclair Cake

Peanut Butter Eclair Cake

1 Cup Water
6 Tbsp. unsalted butter
1/8 tsp. salt
1 1/4 cup Tom's Light Gluten Free Bread Mix
4 Eggs

Preheat oven to 425

In medium saucepan, combine water, butter and salt. Bring to a boil and remove from heat. Immediately add flour and stir quickly with a wooden spoon. Return to heat and continue stirring until dough is a moist ball and all liquid is absorbed. Transfer to mixing bowl. Cool approximately 5 minutes. Add 1 egg and beat with electric mixer until thoroughly incorporated. Repeat with remaining eggs, adding 1 at a time. Spread into a 9 x 12 baking pan. Bake 20-22 minutes. Cake should be golden and dry.


1- 8 oz package cream cheese

2- 4 oz packages vanilla instant pudding

2 1/2 cups milk

1/2 cup peanut butter (or more for a richer tasting)

Beat the cream cheese until smooth, add your pudding, milk, and peanut butter until smooth. Spread on cake once cake has cooled. Refrigerate for about an hour. Top with cool whip and chocolate syrup.

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