Mini Eclair Cake

Aren't these beautiful? My six year old thought so. She had a puppy theme birthday party and requested this cake. I decided to make individual mini cakes for everyone so I would not have to deal with cutting this delicious filled cake. It was a hit! Everyone loved the mini eclair cakes and thought they were adorable. They were really easy and very tasty. Enjoy! Happy cooking! :)

Mini Eclair Cake

Base:
1/2 c water
1/4 c butter
2 eggs
1/2 c Featherlight Mix

Filling:
1 (3.4oz0 pkg. of instant pudding(any flavor)
1 1/4 c milk
1/2 tsp vanilla
8 oz. cool whip

Topping:
1/4 c semi-sweet chocolate chips
1 Tbs butter
1 Tbs milk
1/2 tsp vanilla
1/2 c powder sugar

Preheat oven to 400 °F

Combined the water and butter in a medium saucepan and bring to a boil. Add Featherlight mix, stirring until dough forms a ball. Remove from heat and pour into a medium bowl. Add eggs, one at a time, beating well with an electric mixer after each. Spread dough in mini circles on a light greased cookie sheet.

Bake 35-40 minutes or until lightly browned. Remove from oven and cool completely.(The cake will be relatively flat no puffy like a cream puff.)

While the cake is cooling, make filling and topping. For filling, combine pudding and milk. Mix well. Add vanilla and cool whip. Beat with a hand mixer.

Make topping by melting chocolate, butter, and milk in the microwave for 60 seconds, stirring after each 30 seconds. Stir in vanilla and powder sugar. Put topping in a sandwich bag.

Carefully slice the cakes into two semi-circles. Spread filling on one semi-circle. And place another on top.

With a toothpick, poke a whole in the bag containing the topping. Drizzle the topping over the cakes. Refrigerate for at least 10-20 minutes before serving, in order to set the topping.