Peanut Butter Eclair Cake

Peanut Butter Eclair Cake

Ingredients

  • 1 Cup Water
  • 6 Tbsp. unsalted butter
  • 1/8 tsp. salt
  • 1 1/4 cup Tom’s Light Gluten Free Bread Mix
  • 4 EggsPreheat oven to 425

    • Directions

    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.

    Filling:

  • 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)

    • Directions

    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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    2 Comments to “Peanut Butter Eclair Cake”

    Hi Lea:

    I think you forgot to specify flour in the ingredients list. This sounds like a great dessert and I’m looking forward to trying it out.

    -Rachel

    by Rachel April 10th, 2008 at 8:44 am

    Thank’s Rachel. I didn’t even notice. It is in the original message but it just isn’t showing up on the post. I’ve tried to go in and fix it and it just isn’t working. I suppose I’ll have to call my nephew and have him figure it out. I’m stumped. Anyways….

    It takes 1 1/4 cups of Tom’s Light Gluten Free Bread Mix

    I buy it from glutenfree.com

    It makes perfect cream puffs. You can not tell the difference between gluten and gluten free.

    by Lea Ray April 10th, 2008 at 11:57 am

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